Ingredients | |||
1 | cup | carrots, scrubbed, slivered | |
2/3 | cup | peanut butter, chunky | |
1 | teaspoon | lime juice | |
3/4 | cup | banana, ripe, peeled, sliced | |
1/2 | cup | currents, dried | |
1 | salt, to taste | ||
1 | pepper, to taste | ||
Directions: | |||
Combine all ingredients in blender, adding about a quarter of the ingredients at a time. Total calories per serving: 127 Fat: 7 grams |
4 lb Small red potatoes, halved But Unskinned 2 lg Red onions cut into 1/2-inch Bits 2 tb Olive oil 1 tb Crushed dried parsley 1 tb Crushed dried rosemary Salt and pepper to taste Preheat oven to 400 degrees. Coat uncooked potato halves and onion bits in oil and seasonings. Spread in a deep-sided roasting pan and roast for about 40 minutes. Turn the onion/potato mixture several times while roasting until all pieces are light brown. Total Calories Per Serving: 471 Fat: 7 grams This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group. From: [email protected] (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. |
1 md Onion, chopped 3 md Potatoes, diced 2 md Carrots, sliced 1 lg Celery stalk, chopped 2 ea Bay leaves 2 tb Vegetable oil 3 c Frozen corn 14 oz Can tomatoes, chopped 1 1/2 ts Coriander 1 ts Savoury 1/2 ts Thyme Salt & pepper to taste 1 c Water, stock Place onions, potatoes, carrots, celery, bay leaves & oil in large soup pot. Add just enough stock to cover. Bring to a boil & simmer over low heat for 10 minutes. Add the corn, tomatoes with hteir liquid & simmer for 10 minutes. Add the seasonings & simmer for another 10 minutes. Remove 3/4 cup of potatoes & mash well. Return to the pot with the 1 cup of stock. Stir well. Simmer for another 5 minutes, or until you are ready to serve it. Adapted from Nava Atlas, "Vegetariana" |
1/4 c Onion; finely chopped 1/4 c Grated carrots 1/4 c Water 3 c Cooked lentils, mashed 2 tb Fresh parsley; chopped 3 tb Tomato paste 3/4 c Bread crumbs ;salt to taste ;oil for frying Cook the onion and carrot in the water until tender, about 10 mins. Drain of excess water, then combine the onion and carrot with the remaining ingredients except oil. Form into patties and fry in a lightly oiled frying pan until browned on both sides and heated through, about 10 mins. From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood |
8 oz Polenta 3 oz Stoned olives (optional) ----------------------------FOR THE TOMATO SAUCE---------------------------- 1 1/4 lb (generous) canned tomatoes 1 lg Onion 1 tb Olive oil Garlic, bay, rosemary, thyme -- (or herbs of your choice) Bring 1-3/4 pints salted water to the boil. Reduce the heat to low and add the grain as though you were making porridge: let the polenta trickle slowly through your fingers and stir the contents of the pan very vigorously all the time to prevent lumps forming. Cook over the gentlest possible heat for about 20 minutes, stirring more or less continuously - like porridge and semolina, polenta is a great sticker. The mixture is ready when it begins to come away from the sides of the pan, is perfectly smooth and so thick that your wrist aches from stirring. Away from the heat beat in 1 tablespoon oil, the stoned olives if using them, and some salt and pepper. Use the remaining 1 tablespoon oil to grease the interior of an 11-12 inch frying pan. Turn the polenta into the frying pan, pack it down smoothly and level the top with an oiled spoon. Set aside for a couple of hours until the polenta is cold and solid. Loosen it with a palette knife, turn it out of the pan and cut into 6-8 wedges. To make the sauce, chop the onion finely and sweat it in the oil for 10-12 minutes. Add the roughly chopped tomatoes and their juices, several cloves of finely chopped garlic and a little bouquet of rosemary, bay and thyme, or plenty of well-flavoured herbs of your choice. Let the mixture bubble away gently for 40 minutes or so, just stirring occasionally, until reduced to a rich and fragrant sauce. Remove the bouquet of herbs, season with salt and pepper and add extra fresh chopped herbs to taste. Fry the wedges of polenta in very hot olive oil or unsalted butter, or a mixture of the two, for 4-5 minutes on each side until lightly crusted and heated right through. Serve piping hot with the garlicky tomato sauce, and with a bowl of olives or grated Parmesan if you wish. In the Veneto polenta sometimes accompanies small silvery fried fish, or a dish of Fergato alla Veneziana. Quail or other tiny game birds threaded on to skewers and cooked on a spit, or a saute of chicken livers, and grilled sausages, are other good choices but polenta can be served on its own just as well. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias |
3 Garlic cloves; minced 1/2 c Mushrooms; finely chopped 4 Scallions; thinly sliced 1 tb Canola oil 1/2 c Cashews, raw; unsalted 2 1/2 c Potatoes; mashed 3/4 c Carrots; grated 2 ts Ginger root, fresh; grated Salt and pepper to taste 1/4 c Bread crumbs; dry 1/2 c Sesame seeds Saute garlic, mushrooms and scallions in oil until vegetables are limp, abo 5 minutes. Meanwhile, place cashews in a blender or food processor and grin to a coarse meal. Transfer mushroom mixture and ground cashews to a large bowl and add potatoes, carrots, ginger, salt and pepper. Add bread crumbs a mix well. The mixture will be soft and moist. On a large bakin sheet or bread board, make 8 to 10 beds of sesame seeds fo patties. Using a large spoon, scoop out vegetable mixture and form 8 to 10 patties; place on sesame beds. Flip to coat both sides generously. Gently transfer to a well-oiled vegetable grill and grill for 3 to 4 minutes on ea side, until medium brown. Makes 8 to 10 patties. Variation: Saute burgers in olive oil until golden brown. Per Patty: 138 cal; 3 g prot, 6 g fat, 17 g carb; 0 chol; 155 mg sod; 2 g fiber From: [email protected] (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, [email protected] ~-- ----- |
1 lb Mushrooms, fresh;* 1 c Onion; chopped 3 tb Butter 2 c Hard rolls; 2 or 3 1/2 c Milk 3 ea Eggs; lightly beaten 3 tb Parsley; chopped -fresh ground pepper -to taste 1/2 c Breadcrumbs; more if needed Butter; as needed for -sauteing cutlets Chop the mushrooms in a large frying pan, saute them with the onions in 3 tbsp of butter. Soak the cubed hard rolls in milk for about 10 minutes. Add to the mushroom-onion mixture. Blend in the eggs, parsley, salt and pepper. Form the mixture into cutlet-shaped patties, each patty should take 3 to 4 tablespoons of the mixture. Press the patties onto the breadcrumbs. Fry in butter until crisp and brown on both sides. Variation: You could substitute dried mushrooms for part or all of the fresh mushrooms. They are a favorite among the Polish for their rich and interesting flavor." |