CARROTS (CALIFORNIA ORANGE STYLE)
Serving Size : 6
Categories : Vegetarian Fat-Free Low-Fat
Amount Measure Ingredient -- Preparation Method
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1 pound Carrots -- peel & slice 1/4"
1/2 teaspoon Salt -- optional
3/4 cup Water
1 teaspoon Orange peel -- grated
1 Orange sections -- peeled and -- into bite-size piece
1 tablespoon Green onion; minced -- optiona
Butter buds. -- sprinkle
Preparation Time: 0:45 In lg saucepan, cook carrots, covered in salted water until crisp-tender, about 20 min.
Drain
Add orange peel, orange sections and onion.
Sprinkle with Butter Buds.
Heat through.
Serve immediately.
CHOCOLATE GRAND MARNIER SOUFFLE
Serving Size : 8
Categories : Desserts Low-Fat Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 cup Chocolate or carob chips
1 pound Firm tofu (water packed)
1/2 cup Cocoa or carob powder
3/4 cup Honey
3 tablespoons Grand marnier
1 teaspoon Vanilla
1/2 cup Soy milk
1/2 cup Unbleached white flour
1 teaspoon Baking powder`
Preheat oven to 350F. Place chocolate chips or carob in a bowl & place it in hot water to melt stirring with a spoon. Place remaining ingredients in a food processor & blend till smooth & creamy. Add melted chocolate & puree a few moments. Pour into a very lightly oiled 1-quart souffle dish.
Bake for 40 to 45 minutes, or until the souffle has completely puffed up.
Cool for 5 minutes.
Serving Size : 2
Categories : Low-Fat Vegetarian
Amount Measure Ingredient -- Preparation Method
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1/2 pound Potatoes
1 pint Cold water
1 medium Leek
1 Garlic clove
1/2 medium Onion
1/4 tablespoon Oil
1/2 teaspoon Yeast extract
1/2 teaspoon Ground black pepper
1 Bay leaf
1/4 teaspoon Caraway seed
1 Celery stalk
Peel and cube the potatoes Place in a large bowl with the cold water Leave to one side Top and tail the leeks, then slice into chunks Wash in a bowl of cold water, drain and rinse Leave to drain in a colander Finely chop the onion Saute the garlic and onions in a large deep saucepan in the oil until tender. Add the potatoes and the water they have been sitting in. Increase the heat bringing the liquid to a rolling boil Add the yeast extract Stir well, reduce heat and add the leeks, black pepper, bay leaves and caraway seed. Stir well for 1-2 minutes Add the celery to the soup and simmer for a further 15 minutes. Serve hot.