Lentil-Nut Loaf

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Lentils — washed
2 cup Water
1 lg Onion — chopped
1 cup Mushrooms — chopped
2 tablespoon Oil
1 cup Nuts — ground
1 cup Breadcrumbs
1 tablespoon Lemon juice
1 tablespoon Soy sauce
Salt pepper
1 tablespoon Mixed herbs

Cook lentils in water till soft (1/2 hour). Saute onions mushrooms in oil
till soft. Mix with remaining ingredients. Place in a greased baking pan
bake at 350F for 30 minutes. Garnish with parsley.

Toronto Vegetarian Association

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Date: Fri, 02 Sep 94 09:37:30 PDT
From: vmh@intellicorp.com

Several people have asked for quick lunches that they can just
dump in the microwave at work. Here is one that I made just
a couple of days ago and really liked:

Note that measures are approximate. I have a lunch plastic
container, and I simply fill it all the way.

LUNCH PACK
———-
1-2 cups of cooked rice, half of it wild rice, half of it basmati
1 can of slided water chestnuts
1 salad tomato, chopped

Put into plastice container. Then add:

sliced fresh mushrooms as necessary to fill the container almost to the rim.

Then dump on top (DO NOT MIX. If you mix it, the rice will
be too soggy come lunch time. Mix before nuking):

1/2 can of Hunts tomato sauce
black pepper to taste
oregano to taste

At work, when hunger hits, nuke for 3-5 minutes, depending on the
microwave you are using. I like stuff cooked right, so I use 5 minutes
to get the tomatoes nice and done.

VEGI SPAGETTI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Green pepper, chopped
1 md Zucchini, cubed
1 sm Onion, diced
8 oz Fresh mushrooms, sliced
2/3 c Grated parmesan cheese
1 lg Jar spaghetti sauce
1/4 c Sliced olives
1 t Oregano
1 t Garlic salt
16 oz Pack of spinach noodles

Put everything except noodles in a crock pot for 6-8 hours on med.
Pour over cooked noodles.

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Title: ORIENTAL SWEET-AND-SOUR PASTA SALAD
Categories: Salads, Pasta, Oriental, Poultry
Yield: 1 servings

1 pk Suddenly Salad classic
-pasta salad mix
2 tb Vegetable oil
3 tb Cold water
1 tb Vinegar
1 tb Soy sauce
2 ts Sugar
1 L/2 Cups cut-up cooked
-chicken
1/2 c Red bell pepper strips, cut
-in half
1/2 c Bite-size pieces fresh
-Chinese pea pods
1 cn (8 ounces) sliced water
-chestnuts, drained

Prepare salad as directed on package ,except stir
vinegar, soy sauce and sugar into water-oil mixture.
Stir in remaining ingredients before tossing with
Parmesan Cheese.

6 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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Pierogi Cheese Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tub dry curd cottage cheese — or ricotta
chives
1 teaspoon lemon juice
1 egg
1 tablespoon sugar
1/2 teaspoon vanilla extract

Mix together.

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NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

OPRAH’S MOCK CAESAR SALAD (LACTO)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Garlic cloves — minced
1/4 c Lemon juice
1/4 c Low-sodium soy sauce
Fresh cracked black pepper
3 c Romaine lettuce — torn
3 c Endive — torn
1 lg Tomato — chunked
1 tb Parmesan cheese

Mix garlic, lemon juice, soy sauce and pepper for the
dressing. Toss with lettuces and tomatoes.
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Creamy Turkey-Veggie Soup

Recipe By : Farm Dairy
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion, chopped
1/4 cup butter
2 medium sweet potatoes, peeled chopped
3 medium zucchini, chopped
1 bunch broccoli. chopped
2 quarts turkey broth
2 medium potatoes, diced
1/2 cup celery, chopped
2 teaspoons salt
1/4 -1/2 t. cayenne pepper
2 cups diced turkey
1 teaspoon pepper
2 cups light cream

Saute onion celery in butter. Add sweet potatoes, zucchini broccoli;
saute lightly for 5 min. Stir in broth; simmer for a few minutes. Add
potatoes seasonings; cook another 10 min. or until vegetables are
tender. Add turkey. Stir in cream heat through.

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Zucchini Panzotti

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium zucchini
3 tablespoons virgin olive oil
1/2 medium red onion — finely chopped
2 cloves garlic, peeled and — thinly sliced
1 bunch fresh oregano — leaves removed
1 egg
1/2 cup ricotta
1/2 cup freshly grated Pecorino
1/2 teaspoon freshly grated nutmeg
1 bunch Italian parsley, finely chopped — to yield 1/4 C
1 recipe basic pasta — recipe follows
8 sage leaves
1/4 pound Cacio di Roma
(or other semi-soft sheep’s milk cheese)

TO MAKE PANZOTTI:

Rinse and dry zucchini and trim both ends. Slice into 1/16th-inch rounds and
set aside. In a 10- to 12-inch saute pan, heat olive oil until smoking. Add
onion and garlic and cook over medium heat until lightly browned and softened,
about 8 to 10 minutes. Add zucchini and oregano leaves and cook until very
soft, about 7 to 8 minutes. Remove from heat and allow to cool.
In a mixing bowl, stir together coated zucchini mixture,
egg,ricotta,Pecorino,nutmeg and parsley until well mixed and season lightly
with salt and pepper. Roll out pasta into sheets on second thinnest setting and
cut into 3-inch rounds with water glass or pasta cutter. Place 1/2 tablespoon
zucchini mixture into each and fold into a half moon. Continue until all the
pasta is used. Bring 6 quarts water to boil and add 2 tablespoons salt. Drop
pancotti into water and cook until pasta is tender, about 3 to 4 minutes.
Meanwhile, melt butter in a 12- to 14-inch saute pan and add sage leaves. Drain
pasta in a colander and pour into butter mixture. Toss to coat well and pour
into heated pasta dish. Shave cacio over pasta using a vegetable peeler and
serve.

Yield: 4 servings

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Title: Stroganoff Sauce
Categories: Sauces
Yield: 16 Servings

1 tb Margarine or butter
1 Small onion, chopped
1 Can condensed Cream of
-Mushroom Soup
1/3 c Sour cream
1/4 c Milk
1/4 ts Paprika

In 1 1/2-quart saucepan over medium heat, in hot
margarine, cook onion until tender. Stir in soup, sour
cream, milk and paprika. Heat through, stirring often.
Serve over vegetables, beef or rice. Makes about 2
cups sauce.

TO MICROWAVE: Reduce margarine to 1 teaspoon. In 1 1/2-
quart microwave-safe casserole, combine margarine and
onion. Cover with lid; microwave on HIGH 3 minutes or
until onion is tender, stirring halfway through
cooking. Stir in soup, sour cream, milk and paprika.
Cover; microwave on HIGH 3 minutes or until hot,
stirring halfway through cooking. Serve as directed
above.

MMMMM

Almondnog

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Almond milk — (See SOYNOG recipe)
2 Bananas (not over-ripe)
1/4 tsp Ground nutmeg — – more if desired
1/2 tsp Vanilla extract

Blend the above until smooth, then sprinkle a little nutmeg on top. Serve
immediately as banana changes flavour when it sits after blending, so
don’t try to keep in the refrigerator.

This comes from Maryln Diamond’s book.

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