Title: GRILLED TEMPEH WITH RED ONION EGGPLANT
Categories: Main dish, Grill, Vegetables
Yield: 6 servings

—————————–RED WINE MARINADE—————————–
1 c Red wine
4 tb Olive oil
2 lg Garlic cloves, sliced into
— ovals
1 tb Rosemary leaves
1/4 ts Fennel seeds
Black pepper

——————————-GRILLED TEMPEH——————————-
3 Tempeh cakes
1 lg Red onion, sliced into 6
— rounds
2 sm Eggplants, sliced into 1/3″
— thick rounds
Olive oil
12 sl Whole wheat bread
1 bn Arugula

Prepare the marinade by combining all the ingredients mixing.

Slice the tempeh cakes in half crosswise, then split each half
horizontally by slicing carefully. Marinate in the red wine marinade
for an hour at room temperature.

Brush the eggpolant slices with olive oil. On an open or closed grill
over medium-hot coals, grill the eggplant onion slices for 10
minutes per side. Grill the bread slices over low coals until toasty.

Arrange the vegetables tempeh on the slices of toasted bread
garnished with sprigs of arugula.

Kelly McCune, “Vegetables on the Grill”

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SPANAKOPITAS ***TCVC49A

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
2 tb Butter or oil
1 lb Frozen spinach — thawed
3 ea Green onions — sliced
3 tb Minced parsley
2 tb Chopped fresh dill
1/2 lb Feta cheese — crumbled
3 ea Eggs — lightly beaten
1 x Salt Pepper to taste
—–PASTRY—–
1 lb Commercial Filo pastry
1/2 lb Melted butter

In butter or oil, saute green onion until soft.
Meanwhile, squeeze out excess moisture from spinach
and chop by hand or in food processor. Combine green
onion with spinach and remaining filling ingredients
in bowl. Mix well and set aside.
Lay out the Filo sheets, covering them with waxed
paper and a damp towel. Take out two sheets at a time
and keep the rest covered. Brush melted butter onto
top sheet of each pair. Cut each double-sheet
crosswise into equal strips, about 2-1/2″ wide. Place
1 teaspoon of the filling 1″ from the end (nearest
you) of each strip. Fold the strips back over the
filling so the bottom edge meets the left edge,
forming a right angle. Continue folding back at right
angles to make a triangular shape. Place on baking
sheets and keep covered until all are ready to bake.
Bake in a 350 degree oven for 20 to 25 minutes or
until golden and crisp, turning once. NOTE-
Spanakopitas may be frozen before baking. When ready
to bake, separate while still frozen, spead on baking
sheets, and bake as above, allowing an extra 10
minutes baking time. Karen Mintzias TCVC49A

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Title: Peach Melba
Categories: Diabetic, Desserts
Yield: 6 servings

6 Peach halves, fresh or can 1/2 c Raspberries, pureed
1/3 c Low-fat vanilla yogurt Sugar subs. if needed

Place each peach half in a serving dish. Spoon about 1 tbsp yogurt
over each peach half. Pour on the raspberry puree. Add sugar
substitute before serving if the puree needs to be sweetened.

1 serving = 62 calories, 1 fruit exchange 1 gram protein, 13 grams
carbohydrate, 0 fat, 37 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared
but not tested by Elizabeth Rodier March 94

MMMMM

Title: MUSHROOM WILD RICE CHOWDER
Categories: Vegetarian, Vegan, Soups
Yield: 6 servings

2 tb Vegetable oil
8 oz Mushrooms, fresh; sliced
1 Celery rib; thinly sliced
1/2 c Flour, unbleached
3 3/4 c ;water
3 c Wild rice; cooked
1 ts Salt
1/2 ts Curry powder
1/2 ts Mustard, dry
1/2 ts Cinnamon
3 dr Hot pepper sauce
1 1/2 c Soymilk
Paprika
1/2 c Almonds, slivered;toasted
-optional

In a soup pot, heat oil. Add mushrooms and celery and saute 2 minutes.
Sprinkle flour over vegetables and cook over medium-low heat, stirring, 1
minute.
Gradually add water, stirring constantly; cook over mediumheat until
mixture is somewhat thickened.Stir in remaining ingredients. Heat
thoroughly.Garnish with paprika and toasted almonds if desired. Serves 6.

Per serving: 195 cal; 9 gprot; 5 g fat; 29 g carb; 0 chol; 680 mg sod; 1 g
fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE

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PEANUT PUTTER BISCUITS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Milk
1/4 c Peanut butter
2 c Biscuit mix
3 Bacon slices*

* – cooked crisp, drained, and crumbled.

1. Preheat oven to 400’F.

2. Place milk and peanut butter in a deep bowl or
blender container and beat at high speed until smooth
and well blended. Combine biscuit mix and bacon; stir
lightly. Add milk and peanut butter mixture all at
once and stir with a fork until dough clings together.
Turn out on a lightly floured board and knead gently a
few times, then pat out to about 3/4″ thickness. Cut
into 2″ rounds. Bake on an ungreased cookie sheet for
10-15 minutes, or until lightly browned.

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Bis-Quick-As-A-Wink

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening

Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.
Gloria Pitzer, The Recipe Detective

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Hot Chicken Wings

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Appetizers
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds chicken wings
6 ounces tabasco sauce
1/2 cup butter — melted

Cut the chicken wings in two at the joints. In a large frying pan or skillet;
heat to 360¡ enough oil (or shortening) to cover the chicken wings. Add the
wings and fry until crisp, about 12-15 minutes.

To bake, preheat the oven to 450¡. Spread the chicken wings out on a baking
sheet in one layer and bake 45 minutes.

To make the sauce, combine the tabasco and melted butter and blend thoroughly.
As soon as the chicken wings are cooked, douse with the sauce, and serve
immediately.

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Per serving: 366 Calories; 32g Fat (78% calories from fat); 19g Protein; 1g
Carbohydrate; 120mg Cholesterol; 236mg Sodium

MAUI CHICKEN SANDWICH

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Poultry
Sandwich

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can (8-oz) Dole pineapple slices
1/2 teaspoon dried oregano leaves, — crushed
1/4 teaspoon garlic powder
4 skinless boneless chicken breast halves
1/2 cup prepared light Thousand Island blend — salad
dressing
1/2 cup jicama or water chestnuts, — finely chopped
1/4 teaspoon ground red pepper, — (optional)
4 whole grain or whole sandwich rolls, — split
red or green bell pepper, — sliced in rings
lettuce

Combine undrained pineapple, oregano and garlic powder in shallow,
nonmetallic dish. Add chicken, turn to coat all sides. Cover and
marinate 15 minutes in refrigerator. Grill or broil chicken and
pineapple, brushing with reserved marinade, 5 to 8 minutes on each side
or until chicken is no longer pink in center and pineapple is golden
brown. Discard any remaining marinade. Combine salad dressing, jicama
and red pepper. Spread onto bottom halves of rolls. Top with chicken,
bell pepper rings and pineapple and top halves of rolls. Garnish with
fresh fruit and mint leaves, if desired.

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Jana had a problem with hard beans. I learned to cook beans from The Bean
Book by British vegetarian cook. Rose Elliot (Fontana, 1979). Here are a
few hints.

Hint #1 – Soaking

Rose advises that all pulses be washed and then soaked before cooking.
There are two ways of soaking.

1. The long cold soak (Soak for 4-8 hrs)
2. The short hot soak. Bring beans to the boil in a saucepan of water. Boil
for 2-3 minutes and soak for 45-60 minutes.

Hint #2 – Rinsing

Always rinse after soaking. This improves their digestibility.

Hint #3 – Cooking times

These vary for different types of beans. Here are the times for the most
common types of beans.

Black beans 1hr
Kidney beans 1 hr
Lima beans 45 minutes
Broad beans 1 1/2 hrs
Haricot beans 1 1/2 hrs
Red split lentils (soaked) 15-20 minutes
Soya beans 3-4 hrs

Hint #4

Do *not* add salt until the beans are cooked. This will mean they take
forever to become soft.

Hope this helps. If you need more help, feel free to email me privately. I
would also recommend Rose’s book to anyone who would like to learn how to
cook beans easily.

For anyone who is a vegetarian for environmental reasons (I’m not), one
interesting fact is that beans can provide ten times more protein from a
piece of land than m**t. They are really cheap too, for student vegetarians
like me.

Three Herb Pesto

Recipe By : Cooking Live Show #CL8906
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 garlic cloves — coarsely chopped
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh italian parsley
— leaves
1 cup firmly packed fresh mint leaves
1/2 cup toasted pine nuts — cooled
1/2 cup freshly grated parmesan
salt and freshly ground black pepper
3/4 cups olive oil

In a blender or food processor finely chop the garlic, scraping down
the sides with a rubber spatula if necessary. Add the herbs, pine
nuts, Parmesan, salt, pepper and olive oil and process until smooth.
Pesto will keep stored in a airtight container and refrigerated for up
to one week. Pesto can also be frozen and stored for up to one month.

Yield: about 1 1/2 cups

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