Dinner Recipes
Aug. 11th, 2002 12:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
legalmooseThis is going to be a long one - I'll post all the recipes at once, so I'll just cut it here.
* Exported from MasterCook *
Risotto with Zucchini
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine
1 1/2 tablespoons olive oil
1/2 cup shallots -- finely chopped
1/2 cup sweet onions -- chopped
1 cup zucchini -- chopped
salt -- to taste
6 cups vegetable broth
2 cups Arborio rice
1/3 cup Marsala wine
3/4 cup white wine
2 teaspoons fresh basil -- finely chopped
3 Tablespoons parmesan, vegan
pepper -- to taste
Heat the margarine and olive oil in a large saute pan and stir the shallots and onions in it until they are soft. Add the chopped zucchini. Salt lightly and stir often over medium heat until the vegetables begin to color. Meanwhile, heat the broth in a separate pot and keep it hot on a low flame.
Add the rice to the vegetables and stir constantly for 3-4 minutes, then add the Marsala. As soon as it is absorbed, add the white wine, and when that is almost absorbed, begin adding broth. Add about a cup of broth at a time, and lower the flame so that the liquid is just simmering. Stir occasionally. As soon as the broth is nearly absorbed, add another cupful, stir again, and so on.
After about 20 minutes, have a taste. The rice texture you want is a grain that is creamy on the outside but still quite firm to the tooth inside. Not crunchy, not mushy. The rice should achieve this texture in about 25 minutes of simmering, give or take a bit. Add a final 1/2 cup or so of the broth, stir in the chopped basil and a little of the parmesan, and correct the seasoning with a touch of salt or pepper if needed. Then serve at once, passing more parmesan to individual taste.
Source:
"The New Vegetarian Epicure"
Copyright:
"1996"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 517 Calories; 12g Fat (21.8% calories from fat); 14g Protein; 81g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1812mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.
NOTES : The original recipe called for 2 cups of zucchini flowers as well, which are pretty hard to find unless you have a garden yourself. I imagine another cup of zucchini, or some different squash added to the mix would be good.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
-------------------
* Exported from MasterCook *
Cold Melon Soup with Mint Cream
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruit Soup
Sweet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups water
1 cup sugar
1 large honeydew melon -- ~ 6 lbs, ripe
2 cups dry white wine
lemon juice -- of 2 large lemons
4 tablespoons chopped fresh mint
1 cup heavy cream ** See notes
Put the water and sugar in a saucepan and bring it to a simmer, washing down any crystals from the sides of the pan with a brush. When the sugar is completely dissolved, continue simmering the syrup for 3-4 minutes, then allow it to cool completely.
Slice the melon, seed it, and scoop out all the soft, ripe flesh. Puree it in a blender. You should have about 4-5 cups of melon puree.
Stir the white wine into the melon puree, then start adding the sugar syrup gradually, by 1/2 cupfuls at first, then even less. Stir and taste each time. You may use 1-1/2 cups of the syrup, or a bit more. When the sweet taste becomes pronounced, add 2 tablespoons of the strained lemon juice. Taste again. Now add a little lemon juice or a little sugar syrup, to achieve just the right tart-sweet balance, without overwhelming the melon flavor.
Remember - every melon is different, every lemon is difference, every wine is different. That's why taste buds were invented.
Chill the soup thoroughly; you may want to put it in the freezer for the last 30 minutes before you serve it.
To make the mint cream, add the finely chopped fresh mint to the cream, along with a little sugar if you like, and beat the cream until it barely begins to thicken.
Serve the soup cold, in chilled bowls, with a spoonful of the soft mint cream in the center of each one.
Source:
"The New Vegetarian Epicure"
Copyright:
"1996"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 297 Calories; 11g Fat (37.1% calories from fat); 1g Protein; 41g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 34mg Sodium. Exchanges: 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.
NOTES : I used soy yogurt because I could not find soy cream. The stuff promptly sank in the middle of the soup, but the cream and mint taste were worth it, even if it didn't work visually.
Nutr. Assoc. : 0 0 0 0 0 0 0
-------------------------------
* Exported from MasterCook *
Quick "Do Not Stir" Cobbler
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup margarine
3/4 cup Sucanat -- or other sweetener
1 cup spelt flour
3 teaspoons baking powder
1 cup soy milk -- vanilla flavored, if you've got it
4 cups fresh blueberries -- or other mixed berries
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350 degrees.
Melt margarine in an oblong rectangular baking dish.
In a separate bowl, combine Sucanat, flour, and baking powder. Whisk in the soy milk to make a batter.
Pour the batter over the melted margarine. DO NOT STIR.
Top with the blueberries or other mixed berries. Do not stir them into the batter. Sprinkle a little Sucanat over the fruit and then sprinkle the cinnamon and nutmeg on. Again, Do Not Stir!
Bake for 40 to 50 minutes, until the top is golden brown. The batter will rise through the fruit and form a delivate and delicious crust. You can also use a toothpick test (it should come out clean) to make sure the batter is cooked. If not, pop it back in for 5-10 minutes, and test again. Serve hot.
Source:
"Living Among Meat Eaters"
Copyright:
"2001"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 362 Calories; 9g Fat (21.2% calories from fat); 6g Protein; 72g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : Frozen fruit works just as well as fresh in this recipe, though it may increase the baking time slightly. Serve with a little soy vanilla ice cream on top - heaven!
Nutr. Assoc. : 0 0 0 0 0 0 0 0
--------------------------
Not dinner, but breakfast this morning.
* Exported from MasterCook *
Breakfast Tofu Scramble
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Tofu
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1/2 cup grated carrot
1/2 cup finely chopped onion
1/4 teaspoon turmeric
1 pound tofu, firm -- rinsed, patted dry and crumbled
3 teaspoons Nutritional Yeast Flakes
salt and pepper -- to taste
1 tablespoon minced fresh parsley -- optional
Heat the oil in a skillet over medium-high heat. When the oil is hot, add the carrot, onions and turmeric, and saute the vegetables for 2 minutes.
Add the tofu, yeast flakes, and seasoning, to taste. Mix well and continue to cook over medium heat, stirring constantly, for 5 minutes or until hot.
Stir in the parsley, if using, and mix well. Serve at once.
Source:
"Vegan Vittles"
Copyright:
"1996"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 133 Calories; 8g Fat (50.9% calories from fat); 10g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
NOTES : Other veggies can be grated and added to this to advantage. I had zucchini in the house, so grated that and it worked well. Some chopped tomato added with the tofu would work well in this. Veggie pepper was a good addition, too.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
--------------------------
* Exported from MasterCook *
Banana Flapjacks
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Sweet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup whole wheat flour
1 teaspoon baking powder
1/3 cup mashed bananas -- ~1 small
1/2 cup soy milk
1 teaspoon vanilla extract
Place the flour and baking powder in a medium bowl, and stir them together.
Place the banana in a separate medium mixing bowl, and mash it well using a fork or your hands. Measure out 1/3 cup, set any remaining banana aside, and return the 1/3 cup to the bowl. Stir in the milk and vanilla extract.
Pour the banana mixture into the dry ingredients, and stir them together until they are well combined.
Mist a large skillet with nonstick cooking spray, and place it over medium-high heat. When the skillet is hot, spoon in the batter using 2 level tablespoonfuls for each pancake.
You will need to cook the pancakes in several batches depending on the size of your skillet. Cook the pancakes until the bottoms are brown, adjusting the heat as necessary. Carefully loosen the pancakes, and turn them over using a spatula. Cook the second side briefly, just until golden.
Source:
"Vegan Vittles"
Copyright:
"1996"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 214 Calories; 2g Fat (8.7% calories from fat); 8g Protein; 44g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 254mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Risotto with Zucchini
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine
1 1/2 tablespoons olive oil
1/2 cup shallots -- finely chopped
1/2 cup sweet onions -- chopped
1 cup zucchini -- chopped
salt -- to taste
6 cups vegetable broth
2 cups Arborio rice
1/3 cup Marsala wine
3/4 cup white wine
2 teaspoons fresh basil -- finely chopped
3 Tablespoons parmesan, vegan
pepper -- to taste
Heat the margarine and olive oil in a large saute pan and stir the shallots and onions in it until they are soft. Add the chopped zucchini. Salt lightly and stir often over medium heat until the vegetables begin to color. Meanwhile, heat the broth in a separate pot and keep it hot on a low flame.
Add the rice to the vegetables and stir constantly for 3-4 minutes, then add the Marsala. As soon as it is absorbed, add the white wine, and when that is almost absorbed, begin adding broth. Add about a cup of broth at a time, and lower the flame so that the liquid is just simmering. Stir occasionally. As soon as the broth is nearly absorbed, add another cupful, stir again, and so on.
After about 20 minutes, have a taste. The rice texture you want is a grain that is creamy on the outside but still quite firm to the tooth inside. Not crunchy, not mushy. The rice should achieve this texture in about 25 minutes of simmering, give or take a bit. Add a final 1/2 cup or so of the broth, stir in the chopped basil and a little of the parmesan, and correct the seasoning with a touch of salt or pepper if needed. Then serve at once, passing more parmesan to individual taste.
Source:
"The New Vegetarian Epicure"
Copyright:
"1996"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 517 Calories; 12g Fat (21.8% calories from fat); 14g Protein; 81g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1812mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.
NOTES : The original recipe called for 2 cups of zucchini flowers as well, which are pretty hard to find unless you have a garden yourself. I imagine another cup of zucchini, or some different squash added to the mix would be good.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
-------------------
* Exported from MasterCook *
Cold Melon Soup with Mint Cream
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruit Soup
Sweet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups water
1 cup sugar
1 large honeydew melon -- ~ 6 lbs, ripe
2 cups dry white wine
lemon juice -- of 2 large lemons
4 tablespoons chopped fresh mint
1 cup heavy cream ** See notes
Put the water and sugar in a saucepan and bring it to a simmer, washing down any crystals from the sides of the pan with a brush. When the sugar is completely dissolved, continue simmering the syrup for 3-4 minutes, then allow it to cool completely.
Slice the melon, seed it, and scoop out all the soft, ripe flesh. Puree it in a blender. You should have about 4-5 cups of melon puree.
Stir the white wine into the melon puree, then start adding the sugar syrup gradually, by 1/2 cupfuls at first, then even less. Stir and taste each time. You may use 1-1/2 cups of the syrup, or a bit more. When the sweet taste becomes pronounced, add 2 tablespoons of the strained lemon juice. Taste again. Now add a little lemon juice or a little sugar syrup, to achieve just the right tart-sweet balance, without overwhelming the melon flavor.
Remember - every melon is different, every lemon is difference, every wine is different. That's why taste buds were invented.
Chill the soup thoroughly; you may want to put it in the freezer for the last 30 minutes before you serve it.
To make the mint cream, add the finely chopped fresh mint to the cream, along with a little sugar if you like, and beat the cream until it barely begins to thicken.
Serve the soup cold, in chilled bowls, with a spoonful of the soft mint cream in the center of each one.
Source:
"The New Vegetarian Epicure"
Copyright:
"1996"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 297 Calories; 11g Fat (37.1% calories from fat); 1g Protein; 41g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 34mg Sodium. Exchanges: 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.
NOTES : I used soy yogurt because I could not find soy cream. The stuff promptly sank in the middle of the soup, but the cream and mint taste were worth it, even if it didn't work visually.
Nutr. Assoc. : 0 0 0 0 0 0 0
-------------------------------
* Exported from MasterCook *
Quick "Do Not Stir" Cobbler
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup margarine
3/4 cup Sucanat -- or other sweetener
1 cup spelt flour
3 teaspoons baking powder
1 cup soy milk -- vanilla flavored, if you've got it
4 cups fresh blueberries -- or other mixed berries
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350 degrees.
Melt margarine in an oblong rectangular baking dish.
In a separate bowl, combine Sucanat, flour, and baking powder. Whisk in the soy milk to make a batter.
Pour the batter over the melted margarine. DO NOT STIR.
Top with the blueberries or other mixed berries. Do not stir them into the batter. Sprinkle a little Sucanat over the fruit and then sprinkle the cinnamon and nutmeg on. Again, Do Not Stir!
Bake for 40 to 50 minutes, until the top is golden brown. The batter will rise through the fruit and form a delivate and delicious crust. You can also use a toothpick test (it should come out clean) to make sure the batter is cooked. If not, pop it back in for 5-10 minutes, and test again. Serve hot.
Source:
"Living Among Meat Eaters"
Copyright:
"2001"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 362 Calories; 9g Fat (21.2% calories from fat); 6g Protein; 72g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : Frozen fruit works just as well as fresh in this recipe, though it may increase the baking time slightly. Serve with a little soy vanilla ice cream on top - heaven!
Nutr. Assoc. : 0 0 0 0 0 0 0 0
--------------------------
Not dinner, but breakfast this morning.
* Exported from MasterCook *
Breakfast Tofu Scramble
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Tofu
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1/2 cup grated carrot
1/2 cup finely chopped onion
1/4 teaspoon turmeric
1 pound tofu, firm -- rinsed, patted dry and crumbled
3 teaspoons Nutritional Yeast Flakes
salt and pepper -- to taste
1 tablespoon minced fresh parsley -- optional
Heat the oil in a skillet over medium-high heat. When the oil is hot, add the carrot, onions and turmeric, and saute the vegetables for 2 minutes.
Add the tofu, yeast flakes, and seasoning, to taste. Mix well and continue to cook over medium heat, stirring constantly, for 5 minutes or until hot.
Stir in the parsley, if using, and mix well. Serve at once.
Source:
"Vegan Vittles"
Copyright:
"1996"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 133 Calories; 8g Fat (50.9% calories from fat); 10g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
NOTES : Other veggies can be grated and added to this to advantage. I had zucchini in the house, so grated that and it worked well. Some chopped tomato added with the tofu would work well in this. Veggie pepper was a good addition, too.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
--------------------------
* Exported from MasterCook *
Banana Flapjacks
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Sweet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup whole wheat flour
1 teaspoon baking powder
1/3 cup mashed bananas -- ~1 small
1/2 cup soy milk
1 teaspoon vanilla extract
Place the flour and baking powder in a medium bowl, and stir them together.
Place the banana in a separate medium mixing bowl, and mash it well using a fork or your hands. Measure out 1/3 cup, set any remaining banana aside, and return the 1/3 cup to the bowl. Stir in the milk and vanilla extract.
Pour the banana mixture into the dry ingredients, and stir them together until they are well combined.
Mist a large skillet with nonstick cooking spray, and place it over medium-high heat. When the skillet is hot, spoon in the batter using 2 level tablespoonfuls for each pancake.
You will need to cook the pancakes in several batches depending on the size of your skillet. Cook the pancakes until the bottoms are brown, adjusting the heat as necessary. Carefully loosen the pancakes, and turn them over using a spatula. Cook the second side briefly, just until golden.
Source:
"Vegan Vittles"
Copyright:
"1996"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 214 Calories; 2g Fat (8.7% calories from fat); 8g Protein; 44g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 254mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
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Raises Hand
What brand soy yogurt do you use? I really don't like the taste of any I've tried.
Re: Raises Hand
Date: 2002-08-12 04:26 am (UTC)I just grabbed what was on the shelf - plain soy yogurt. I was never a yogurt eater, so it all tastes pretty icky to me. ;-) The mint and sugar helped tremendously.
Re: Raises Hand
Date: 2002-08-12 04:41 am (UTC)