2 c Cornmeal 1/2 ts Salt 1/2 ts Baking Soda 2 ts Baking Powder 1 tb Sugar -or- Honey 1 Egg 1 tb Vegetable Oil 1 c Buttermilk -or- Sour Milk (1 -cup Lowfat Milk + 1 -tablespoon vinegar) Combine the cornmeal, salt, baking soda and baking powder in a bowl. Mix well. Pour into a lightly oiled 8-inch-square baking pan. Bake in a 400-degree oven for 20 to 25 minutes. Serves 12 One Serving = Calories: 113 Carbohydrates: 20 Protein: 3 Fat: 2 Sodium: 184 Potassium: 65 Cholesterol: 24 Exchange Value: 1 Bread Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. |
1 c Raw coucous 2 md Eggplants 3 tb Olive oil 3 ea Garlic cloves, minced 5 bn Scallions, minced 3 md Tomatoes, chopped 4 tb Wheat germ 2 tb Lemon juice 1/4 c Fresh parsley, minced 1 ts Ground cumin 1 ts Chili powder 1/2 ts Turmeric Salt & pepper Prepare couscous by covering with twice as much boiling water & letting stand for 10 to 15 minutes. Preheat oven to 375F. Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2" shell. Dice the pulp. Heat olive oil plus 2 tb water in skillet. When hot, add eggplant & garlic & saute, covered till eggplant is tender. Stir occasionally. Add scallions & tomatoes & cook till they have softened a bit. Add the rest of the ingredients, including the coucous. Remove from heat. Fill each eggplant shell with the skillet mixture. Bake for 35 to 40 minutes. Nava Atlas, "Vegetariana" |
1 c Cooking dates, chopped 1 c Boiling water 2 tb Vegetable oil/vegetable -- shortening 1 3/4 c All purpose white flour 1 ts Vanilla 1 ts Baking soda 1 c Brown sugar 1 1/2 ts Baking powder 1/2 ts Salt 1 c Walnuts, chopped Combine dates, water & oil or shortening. Let cool. Combine the baking soda with the flour & mix well. Add the brown sugar, baking powder, vanilla, salt & nuts to the date mixture. Mix well. Gently fold in the flour & baking soda mixture. If too dry, add a little more water. Bake in greased muffin pans at 325F for 25 minutes, or until cooked through. Posted by Mark Satterly in Intercook |
1 lg Onion; coarsely chopped 6 c -Water 3 Potatoes; peeled & chopped 3 Zucchini; thickly sliced 1 tb Low-sodium soy sauce; 2 c Fresh spinach leaves; -tightly packed Pepper; black to taste 1/3 c Enoki mushrooms; trimmed -optional --------------------------------PER SERVING-------------------------------- 123 x *cals 3 x *gm protein 1/8 x *gm fat 27 x *gm carbo 181 x *mg sodium 5 x *gm fiber Place onion in a large pot with 1/2 cup water. Cook and stir until onion softens slightly, about 3 minutes. Add remaining 5 cups of water, potatoes, zucchini, and soy saue. Bring to a boil, reduce heat, cover and simmer for 35 minutes. Add spinach and pepper. Cook for another 2 minutes. Remove from heat. Puree soup in batches in blender. Return to pan. Add mushrooms if desired. Heat gently for 5 minutes. Serve hot. Serves 4 to 6. Author's Note: Pureed potatoes give this soup a rich taste and texture with barely a trace of fat. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de A.ENGLISH [Al & Diane] at 21:49 EDT |
1 c Mixed legumes 3 c Water 1 lb Mixed vegetables 4 tb Ghee 1 sm Onion, diced. 2 ea Garlic cloves, chopped 1 ea Green chili, chopped 1/2 ts Turmeric 2 ts Garam masala Salt to taste 1 tb Lemon juice 3 tb Chopped cilantro Wash legumes & soak for an hour. Place water & legumes in a large pot & bring to a boil. Cut vegetables into bite sized pieces & add to the legumes. Cook for 10 minutes. Heat ghee in a separate pot & saute onion & garlic till golden. Stir in chili, turmeric & garam masala. Mix thouroughly. Transfer legumes & vegetables into pot with ghee mixture & stir well. Add salt & cook for another 20 minutes until everything is tender. Add lemon juice & cilantro & serve hot. Michael Pandya, "Indian Vegetarian Cooking" |
1/2 c Natural maple syrup 1/2 c Filtered apple juice 1 c Cranberries, fresh or frozen 1. Combine syrup, juice and berries in a small saucepan; bring to a boil, reduce heat to low and cover. Simmer 5 minutes. 2. Mash berries (potato masher works fine) and continue to simmer, uncovered over low heat until mixture is thickened (about 10 minutes). Allow to cool. Refrigerate for up to 2 weeks. ENJOY! Jen |
-----------------------------------ROLLS----------------------------------- 1 tb Yeast, dry 1/4 c ;water, warm 1/2 ts Sugar or honey 1 c ;water, warm 1 tb Olive oil 4 c Flour, unbleached or whole -wheat flour ----------------------------------FILLING---------------------------------- 7/8 c ;water, boiling 1 c TVP granules or flakes 1 md Onion; chopped 1/2 Green pepper; chopped 1 Garlic clove; minced 1 c Mushrooms (6 large); chopped 2 ts Olive oil 1 tb Olive oil 1 ts Cumin 2 ts Chili powder 1 ts Oregano 1/2 ts Salt 1 lg Tomato; chopped OR 8 oz Tomato sauce Dissolve the yeast in 1/4 cup warm water and honey, and let stand a few minutes. Add 1 cup of warm water and 1 tbs olive oil. Stir in the flour. Turn the dough out onto a work surface and knead for 5 minutes or more until smooth, adding more flour if needed. Cover and let rise for an hour. For the filling: Mix the boiling water and TVP. Let it stand while you prepare the vegetables. Heat a non-stick skillet and add 2 tsp olive oil. Saute the onons, pepper and garlic a few minutes to soften, then remove to a bowl. Heat the pan again and add 1 Tbsp olive oil. Saute the reconstituted TVP a minute or two, sprinkling with the spices. Cook a few minutes and add the tomato or tomato sauce. Punch down the risen dough and divide into 2 balls. Have 2 lightly oiled baking dishes ready. On a lightly floured surface, roll a ball of dough out into a long oblong, about 5 inches wide. Spread half the filling down the long side of the dough, leaving edges bare. Roll dough over to seal filling in, pinching edges. Cut each roll of dough into 10 pieces, placing slices on baking sheets, seam side down. Let rise again for 20 minutes. Heat oven to 375 degrees, and bake for 20-25 minutes until lightly browned. Cool on a rack. Per roll: 111 cal; 4 g prot; 19 g carb; 2 gm fat The TVP Cookbook by Dorothy Bates/MM by DEEANNE |