Title: VEGETABLE CURRY
Categories: Main dish, Vegetables
Yield: 5 servings

4 c Hot cooked Brown Rice
1 c Cauliflower florets
2 x Carrots, sliced
1 c Broccoli florets
1 x Sweet red pepper,coarse chop
1 x Onion, cut into wedges
1 c Peas
2 x Tomatoes, cut into wedges

—————————SAUCE—————————
2 tb Safflower oil
2 tb Curry powder (to taste)
2 tb Minced Gingerroot
3 x Cloves garlic, minced
1 x Sm hot chili pepper *
1/2 c Vegetable stock
2 tb Lime juice

* very finely chopped, or 1/4 t dry crushed red pepper
GARNISH: toasted sesame seeds, fresh corriander
leaves, or roasted unsalted peanuts, optional.
Cook or reheat rice.
Steam cauliflower, carrots, and broccoli until
crisp/tender, about 6-8 minutes. Add red pepper,
onion, and peas for the last 3 minutes. Tomatoes
should be added just for the last 2 minutes, simply to
heat. Meanwhile, in a small saucepan, heat oil for the
sauce. Add curry powder, ginger, and chili pepper.
Saute for 3-5 minutes. Add vegetable stock and boil,
uncovered, for about 3 minutes to reduce and thicken
slightly. Stir in lime juice. Toss steamed vegetables
gently with sauce. Top with garnish. Serves 4-6
VARIATIONS: – add 1 coarsely chopped apple
~ add tofu cubes or serve on slices of lightly sauteed
tofu. – subst. or add other veggies, such as sauteed
mushrooms or steamed potatoes
~ leftovers are delicious in omelets
~ serve on buckwheat noodles or other pasta

—–

Title: Pita Pesto Pizzas
Categories: Pizza
Servings: 2

2 cl Garlic
1/2 c Lightly Packed Parsley
4 c Torn Spinach
1/2 c Grated Parmesan
1 1/2 tb Dried Whole Basil
1 tb Lemon Juice
2 (6 Inch) Whole Wheat Pitas
1 c Chopped Red Bell Pepper
1/2 c (2 Oz.) Shredded Part-
Skim Mozzarella Cheese

Position Knife Blade in Processor. Drop Garlic Parsley Through Food
Chute With Processor Running; Process 15 Seconds OR Until Minced. Add
Spinach, Parmesan, Basil Lemon Juice; Process 30 Seconds. Scrape Bowl
With Rubber Spatula Process An Additional 30 Seconds OR Until Smooth.
Split Pita Breads Into 4 Rounds, Spread 2 T. Spinach Mixture Over Interior
Of Each Pita Round. Top With Bell Pepper Cheese. Bake At 450 For 5 Min.
OR Until Cheese Melts. Serve Warm.
(Fat 11.9, Chol. 33)

MMMMM

— [ From: Rose Geiger * EMC.Ver #2.10P ] —

Haven’t made this myself, but did taste it. Good for cleansing the
palette.

Title: Cranberry-apple Sorbet
Categories: Fat-free, Desserts, Ornish
Yield: 2 to 2 1/2 cups

2 Golden Delicious apples
Peeled, cored, and coarsely
Chopped.
2 c Cranberry Juice

1. In medium-size saucepan, combine apples and juice.
Heat to boiling.
2. Reduce heat to simmer, cover and cook 20 minutes or
until apples are very soft.
3. Uncover and set aside to cool to room temperature.
4. In food processor or blender, puree apple and juice
until smooth.
5. Pour into ice-cream maker and process into sorbet following
manufacturer’s directions. OR
6. If not using ice-cream maker, pour puree into a9-inch square pan.
Cover and freeze until partially frozen — about 2 hours.
7. Meanwhile, chill a large bowl and beaters of an electric mixer.
8. Place puree in chilled bowl and beat on low speed until pieces
are broken up, then beat on high speed until smooth and fluffy —
about 1 minute.
9. Pack sorbet into freezer container and freeze several hours
before serving.

Nutritional Info: (per 1/2 cup) 2 g. protein, 27 g.
carbohydrate, .3 g. fat, 2 g. fiber, 2 mg. sodium, 108
calories.

Pierogi Mushroom 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
——– ———— ——————————–
shiitake mushrooms — soaked and chopped
1 pound button mushrooms
1/2 medium onion — chopped
salt — to taste
pepper — to taste

Tradition is to use Polish Mushrooms, or as those of you familiar critters,
Polish Gold – they are VERY expensive, and often VERY hard to come by. I use
a combination of Shitake (sp) and button mushrooms. Soak Shitake mushrooms in
warm water for atleast an hour. Chop 1 lb button mushrooms roughly and 1/2
medium onion and saute in butter until mushrooms cook down. Chop Shitake
mushrooms fine and add mushrooms AND WATER THEY HAVE BEEN SOAKING IN to pan
simmer 5-6 min, until liquid starts to evaporate. Salt pepper lightly.
(This holds nicely in the refrigerator – if you make the mushrooms the day
before you make the pierogis, they will absorb more flavor from the cooking
liquid – or so it seems, but I’m not a chemist).

When filling pierogi’s, squeeze liquid from mushrooms – if filling is too
moist it will run out of the dough.

Now, when my wife and I make them I also make mashed potatoes, and let them
cool a little. Then I get some sharp cheddar cheese and cut it into very
small pieces and add it and a little dill, salt, and pepper to the potatoes.
This makes a wonderful stuffing as well.

– – – – – – – – – – – – – – – – – –

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

Title: WHITEFISH SALAD (D)
Categories: Seafood, Salads, Jewish
Yield: 5 servings

2 lb Smoked whitefish
2 1/2 Stalks celery, strings
– Removed (I leave this out)
1 c Sour cream; approximately
1 1/2 tb Mayonnaise, heaping
Freshly ground black pepper
1 tb Snipped fresh dill *
1 tb Chopped parsley *
Garnish, sprigs of fresh
Dill and or parsley

Keeping the skin of the whitefish intact and the head
still attached, carefully remove the bones from the
whitefish and place the meat in a mixing bowl.

Dice the celery and combine with the whitefish, along
with 1 cup of the sour cream, the mayonnaise, and the
pepper. Add the dill and parsley and as much more sour
cream as is wanted.

Stuff the mixture back into the skin of the whitefish,
remaking the shape of a fish. Garnish with additional
dill and parsley

Elaine’s Note: I use the dill, parsley as a garnish only, we like our
salad straight. I also chunk the salad, and do not mush the fish.

—–

Date: Fri, 02 Jul 93 12:56:08 PDT
From: therese@garnet.berkeley.edu

An adaptation from a recipe in Aug. 92 Vegetarian Times

Paella Vegetariana

6- 8 oz flavored tofu or tofu sausage
(I used reduced-fat savory baked tofu, I don’t remember the brand)
2 cups black beans, cooked
(mix drained beans with juice of one lemon and set aside)
2-3 Tbs minced garlic
1 red pepper, diced
1 large onion, diced
1 large carrot, diced
1 tsp paprika
1/2 tsp fennel seed
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
1/4 tsp crushed saffron threads
2 cups uncooked long grain brown rice
3 1/2 cups boiling water
2 bay leaves
1 cup fresh or frozen green peas
1 cup fresh or frozen corn kernels
Cherry tomatoes, quartered, for garnish
Chopped parsley or cilantro, for garnish
Vegetable stock for saute-ing

Cut tofu into bite-sized pieces and set aside.

Heat 1-2 Tbs of veggie broth in a pot. Add garlic and saute for about
one minute, then add diced pepper and saute until fragrant, 1-2 minutes.
Set aside.

Heat 1-2 Tbs of veggie broth in a largish pot. Add remaining garlic and
onion and carrot. Saute for 2 minutes. Add paprika, fennel, cumin, salt,
pepper, cayenne if desired, and saffron. Stir for 30 seconds, then add
rice, boiling water, bay leaves, and tofu. Stir well and cover pot. Cook
for 40-45 minutes over low heat until water has been absorved and rice is
cooked. Add black beans, sauteed peppers, peas and corn to top of rice,
replace lid, and let sit for 5 minutes. Remove lid and fluff mixture with
a fork. Discard bay leaves. Serve garnished with cherry tomatoes and
parsley or cilantro.

Note: You may need to add more veggie broth to keep vegetables from
sticking during sauteeing. I didn’t measure, so am not sure of the
amounts here. This dish tastes amazingly rich considering it is so
low in fat, and is really colorful with all of those yummy veggies. My
husband didn’t like it because he dislikes fennel, so you can omit it
if you don’t like it either!