Spaghetti Primavera

Recipe By : Tofu Cookery by Louise Hagler
Serving Size : 1 Preparation Time :0:00
Categories : Main courses, vegetarian* Pasta*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound firm tofu
Marinade:
2 tablespoons soy sauce
1 tablespoon oil
2 tablespoons wine vinegar
– – – – –
1 tablespoon oil
boiling water
4 cups broccoli florets — fresh or frozen*
1 1/2 cups peas — fresh or frozen
1 tablespoon oil
1 cup sliced fresh mushrooms
1 pound spaghetti
– – – – –
1/3 cup oil — **
1/3 cup unbleached white flour
3 cups reserved cooking water or soymilk
1/2 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/8 teaspoon cayenne

* Can substitute 2cups broccoli 2cups asparagus spears, cut in pieces.
** Try half butter/half oil.

Cut tofu into 2“x1/2”x1/8″ pieces. [Press tofu first, if it’s a bit soft.]
Marinate the tofu pieces for at least 2 hours.
Heat a large skillet or wok, add 1T oil.
Add the tofu and any leftover marinade.
Brown tofu slightly.
[The photo shows very neat strips that have been carefully browned.
I just dumped them in and stirred occasionally, and it was fine.]
Set aside.

Add broccoli and peas to 1″ boiling water; boil until almost tender.
Drain, reserving water.

Saute mushrooms in 1T oil till soft [same skillet as tofu].
Set aside.

Cook spaghetti.

Let oil and flour bubble together gently over low heat for 3 minutes [tofu
skillet].

Whisk in the reserved cooking water, without making lumps.
Add parsley, salt, garlic powder, and cayenne.
Cook over low heat till thickned and smooth.
Stir in tofu, mushrooms, and vegetables.

[When I turned the spaghetti out to drain, I poured the sauce into the
spaghetti pot, then added the tofu, etc.]

Serve hot over the spaghetti.

Yield: 4-6 servings.
Per sreving: 712 cal / Prot 25g / Fat 26g / Carb 93g

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Title: South American Potato Platter JJGF65A
Categories: Soups, Spanish, Salsa
Yield: 4 servings

6 c Chicken broth
2 lb Potatoes,cut 1"cubes
2 x Lemons halved
3 Fresh or can,jalepenos qrted
1 tb Ground cumin
1/2 lb Boneless,skinless chicken br
Small bunch cilantro
2 c Diced tomatoes
1/4 c Fresh or can,diced,mild
1 Green chilies
1 tb Chopped cilantro
1 tb White wine vinegar
1/4 ts Each,salt and pepper

To prepare potatoes and chicken,in large saucepan or dutch oven
combine broth,potatoes,lemons,jalapeno peppers,and cumin.Bring to
boil,reduce heat and simmer
8 minutes.Add chicken;simmer about 7 minutes until
potatoes are tender and chicken is cooked.Remove from heat;add
cilantro bunch to sauce pan.Cool potatoes and chicken in broth 30
minutes.
Meanwhile,make salsa.In small bowl,combine remaining
ingredients.Drain potatoes and chicken,reserving 1 cup of broth.To
assemble,mound potatoes in center of large platter.Shred chicken and
arrange on platter.Pour 1/2 cup broth over potatoes,serve remaining
sauce on side. Arrange accompaniments on platter.Accompaniments
can include any of the following:3 hard cooked eggs,quartered;1 red
bell pepper,julienned;1 cup pimento stuffed green olives;6 whole
green onions;crumbled feta cheese;raisins;peanuts;sour cream and
tortilla chips. Serve immediately with salsa on the side.Makes 4 to
6 servings

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TEMPEH SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Appetizers
Vegetarian Fat Free
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
——–TEMPEH SALAD——–
1 Tablespoon Olive oil
2 Tablespoon Tamari
1 Tablespoon Cider vinegar
2 Garlic cloves — chopped
1 Block tempeh — cubed
1 Cup Spiral pasta
1/4 Cup Red onion — sliced
1/4 Cup Celery — sliced diagonally
1/2 Cup Red bell pepper — sliced into
— thin strips
1/2 Cup Green bell pepper — diced
1 Tablespoon Chopped parsley
———-DRESSING———-
2 Tablespoon Olive oil
1 Tablespoon Cider vinegar
1/8 Teaspoon Oregano
1 Garlic clove — crushed
1 Tablespoon Tamari

SALAD: Mix together the first four ingredients. Add tempeh marinate for at
least for 1 hour. Heat olive oil half the tamari in skillet. Add tempeh
fry till crispy brown on the outside. Cook pasta till al dente. Toss with
remaining ingredients temeph set aside.

DRESSING: Whisk together ingredients chill. Add to the tempeh vegetable
mix. Toss serve.

Lew King, Owner of Alternatives, Oakville, shared at the Toronto Vegetarian
Food Fair, September, 1993=20

– – – – – – – – – – – – – – – – – –

Title: Carla’s Lemon Cookies
Categories: Cookies
Yield: 72 servings

4 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Margarine
1 1/2 c Sugar
1 Large egg
1/2 c Sour cream
2 ts Lemon extract
2 tb Lemon peel; grated
3 tb Lemon juice

Recipe by: Jo Anne Merrill
Preparation Time: 0:45
1. Sift flour with baking powder, baking soda and salt.
2. In large bowl of electric mixer, beat margarine, sugar and egg at
medium speed until light and fluffy. At low speed, beat in sour cream,
lemon extract and grated lemon peel until smooth.
3. Gradually add flour mixture, beating until well combined. Form
dough into a ball, wrap in foil and refrigerate overnight.
4. Divide dough into 4 parts. Refrigerate until ready to roll out. On
floured surface roll dough, one part at a time, 1/4-inch thick. Using a 2
to 3-inch cookie cutter or glass, cut out cookies. Use a spatula to
carefully pick up and place cookies on a lightly greased cookie sheet 2
inches apart.
5. Lightly brush cookies with lemon juice and sprinkle with
additional sugar. Use colored sugar for decorative look.
6. Bake in preheated 375-degree oven for 10-12 minutes until golden
brown. Do not overcook. Remove cookies to wire rack to cool completely.
Complete baking using one part cookie dough at a time, greasing the pan
each time.

Yield: about 5-6 dozen cookies.

—–

Title: Worcestershire Butter Sauce
Categories: Sauces
Servings: 4

1/2 c Butter Or Margarine
1 tb Parsley; Chopped
2 tb Lemon Juice
1 1/2 ts Worcestershire Sauce
1/8 ts Salt

Melt the butter in a small saucepan and then add the remaining
ingredients. Heat thoroughly and serve over fish or vegetables.

—————————————————————————–

Dried-Fruit Couscous

Recipe By : Country Living Magazine, October 1994
Serving Size : 4 Preparation Time :0:00
Categories : Grains Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups duck stock — or water
1/3 cup pitted dates — sliced
1/3 cup dried figs — sliced (or prunes)
1 tablespoon butter
1/4 teaspoon salt
1 1/3 cups couscous

In 3-quart saucepan, heat duck stock, dates, figs, butter and salt to
boiling. Stir in couscous and remove saucepan from heat. Cover and set
aside 5 minutes. Fluff couscous with fork before serving.

– – – – – – – – – – – – – – – – – –

NOTES : To be served with Pomegranate-Glazed Duckling (see recipe).

Title: Sour Butter Beans
Categories: Veg-cook, August
Yield: 1 servings

1 lg Onion, choped fine
2 Cloves Garlic, crushed
1 Green Chilli (optional)
1 lg Head Broccoli
1 md Courgette/Zucchini, sliced
1 lb Chopped Skinned Tomatoes
1 t Mixed Herbs
1/2 t Marjoram
1/2 t Basil
1 cn Butter Beans (the big ones,
Also called Lima beans?)
1/4 c Rich vegetable stock
1/4 c Soya Milk
250 ml Soya Yoghurt
1 ds Lemon juice
1/2 t Salt
1/2 t Pepper
1/4 c Corn
1 T Tomato Puree

Fry the onion, garlic and chilli in a little water or olive oil. Add the
base and stalks of the broccoli (i.e. everything except the flowerets), and
the courgettes. When all this has softened sufficiently add the tomatoes
and the herbs. Leave to simmer (covered) for fifteen minutes. While that is
underway combine the beans, stock, soya milk, yoghurt, lemon juice, salt
and pepper in a liquidiser until a smooth mixture is obtained. After the
fifteen minutes are up add the bean mixture and simmer uncovered for a
further five minutes. Add the corn and then enough tomato puree to take
away the anaemic look. Serve on its own or with a macaroni style pasta.

From: traub@btcs.bt.co.uk (Michael Traub). rfvc Digest V94 Issue #168 Aug.
12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

Title: BLACK BEAN DIP
Categories: Dips
Yield: 3 cups

1 1/2 c Black beans; cooked
1/3 c Carrot; minced
1/3 c Celery; minced
1 T Garlic; minced
1 ts Oregano; dried
1/2 ts Coriander; ground
1 ts Cumin; ground
1/4 ts Salt
1/2 c Sour cream
1 T Cilantro, fresh; chopped, OR
1 ts Cilantro, dried; crushed, *

MMMMM————————–GARNISH——————————-
Fresh cilantro; OR
Parsley; chopped

* Use either the fresh leaves or the dried leaves for this recipe.

Coarsely mash half the beans by hand. Add the remaining whole beans
and all of the other ingredients, blending well. Cover and chill.
Garnish with cilantro or parsley.

SUGGESTED DIPPERS: Bok Choy, Tortilla Chips, Corn Bread Croutons

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Cream of Mushroom Soup

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:50
Categories : Soups Stews Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh mushrooms
1/4 cup butter
2 whole shallots — minced
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sherry
salt
black pepper

Clean mushrooms, separating caps and stems. Slice half of the caps
crosswise into 1/8″ slices. Chop stems and remaining caps. Melt two
tablespoons butter in an enameled or stainless steel skillet and saute the
sliced caps until they just turn color, about five minutes. Remove from
skillet. Add two tablespoons butter to skillet and saute chopped mushrooms and
shallots until just tender, about 10 minutes.
Combine chopped mushrooms and shallots with milk in a medium saucepan.
Season with salt and pepper to taste. Simmer 20-25 minutes. Beat egg
yolks until light and lemon colored. Whisk cream into eggs. Whisk 1/2 cup of
hot soup mixture into egg-cream mixture, two tablespoons at a time. Then blend
egg mixture into the rest of the soup, pouring in a slow, steady stream, and
beating constantly. Add sherry and heat through, but do not allow to boil.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 1358 902 0 532 0 0 0

Title: SPINACH AND BUTTERMILK SOUP
Categories: Soups, Vegetables
Yield: 4 servings

1 pk Frozen chopped spinach
4 c Chicken broth,reg. strength
2 tb Grated lemon peel
2 tb Cornstarch
2 c Buttermilk
Salt
Pepper

1. Combine spinach and 2 cups broth in a 3- to 4-quart pan. Bring to
boil on high heat; use a spoon to break spinach apart. As soon as
spinach is in chunks, pour into a blender, add 1 tablespoon lemon
peel, and puree until smooth.
2. In pan, mix remaining 2 cups broth with cornstarch until smooth;
add spinach mixture. Stir often on high heat until boiling. Mix in
buttermilk and pour into bowls or mugs. Sprinkle with remaining peel
and add salt and pepper to taste.

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