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Post by knlsmom on Oct 19, 2005 20:14:19 GMT -5
Thanks for posting the Meatless Stuffed Cabbage Casserole. I made it tonight (with a few modifications due to what we had in the house). It is really good. The kids loved theirs. My DS (age 6) said it was so good that he wanted to kiss it! LOL.
It's a keeper for us.
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Post by HippoMommy on Jan 7, 2006 16:39:49 GMT -5
Tasty Eggplant Bake Ingredients : 3/4 cup uncooked Quinoa 1.5 cups of vegetable broth (store bought is fine) 1 large eggplant sliced and peeled 1 large green pepper 1 large red pepper 1 med zucchini 1 onion 3/4 cloves garlic soy cheese (parmesan) 1 small can of fancy tomato sauce (with herbs and things!) Directions:
Preheat oven to 475.
Prepare quinoa - bring broth and one garlic clove to a boil and put it in and simmer for about 15 minutes - take off of heat and let sit.
Meanwhile - slice and salt the eggplant -- rinse it and sprinkle with 1 tsp. olive oil and balsamic vinegar. Put aside,
Slice up remaining vegies and garlic. Layer the vegies type by type with quinoa and soy parm alternating.
Pour can of tomato sauce on top. Sprinkle with soy parm and bake for about 40 minutes.
Serves: 4
Preparation time: 1.5 hr
from vegweb.com, modified slightly by HippoMommy
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Post by HippoMommy on Jan 7, 2006 16:40:32 GMT -5
Tomato Lentil Stew over Quinoa Ingredients : 2 cups lentils, washed 2 large onions 5 medium-large tomatoes or 7 smaller ones (this ingredient varies in quantity) 1 tablespoon canola oil water for boiling 3/4 teaspoon salt (or to taste) 1 1/2 teaspoon marjoram 1 1/2 teaspoon savory Directions:
In a medium-large saucepan boil lentils in water for about 30 - 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, sautee onions until they are just about cooked (mostly translucent). Add tomatoes and stir occasionally. Crush the marjoram and savory in your palm and rub together to release the flavor, and add to the pan. Add the salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). Cook together for a few minutes to get an even mixture.
To cook quinoa, boil two parts water to one part quinoa. Add grain (rinse quinoa first). Cover and lower to a simmer. Cook for 15 minutes. Stir and let sit covered off the heat for ten minutes before serving.
This is a really good dish with steamed cauliflower and for a really neat touch, try adding some cooked arame seaweed on top. Soak a handful of arame in cold water (you don't need very much of this - a little goes a LONG way, and it's very very dense in nutrition). In a small pan heat some oil and add a couple cloves of chopped or pressed garlic, and a very small amount of diced ginger (optional). Add drained and squeezed arame and sautee for a few minutes. Add soy sauce to taste. When the arame becomes crispy it's ready to eat. Just sprinkle on top of the stew, or any pasta dish for that matter.
from vegweb.com, modified slightly by HippoMommy
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Post by HippoMommy on Jan 10, 2006 15:21:51 GMT -5
Winter Polenta with Pumpkin and Kale
water 4 cup loosely packed chopped kale (or spinach) 1 cup chopped onion 1 Tablespoon minced fresh jalapeno 3/4 teaspoon ground cumin 3/4 teaspoon ground cinnamon 6 cloves garlic, minced 1 cup sliced mushrooms 1 (14.5 oz) can (no salt added) tomatoes, undrained and chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1 (16 oz) can mashed cooked pumpkin Basic polenta (see below) cooking spray 1 cup (4 oz) shredded no-fat swiss cheese (totally optional)
Heat a large Dutch oven, non-stick or sprayed with Pam. Add onions and push around to brown a little. Add a few Tbsp water and stir to unstick from bottom. Add Chopped Kale or spinach and stir about 5 minutes until all is wilted and onions are translucent. Add more water as needed to prevent burning.
Add jalapeno, cumin, cinnamon and garlic, saute 3 minutes. Stir in mushrooms, cover and cook 5 minutes, Stir in tomatoes, cover and cook 5 minutes, Add salt, pepper and ashed pumpkin and stir well. Cook uncovered 3 minutes, tirring well. Remove from heat.
Prepare basic Polenta, spread half in 11x7x2 inch baking dish oated with non-stick spray. Spread pumpkin mixture evenly ver polenta. Sprinkle with Swiss cheese (optional). Spread emaining polenta evenly over. Bake at 375 F for 30 minutes or until lightly browned.. Let stand 5 minutes before serving. Yield 6 servings.
***
Basic Polenta:
1 1/4 cups cornmeal 1/2 teaspoon salt 4 cups water
1. Place cornmeal and salt in large saucepan. Gradually add water, stirring constantly with a wire wisk. Bring to a boil, reduce heat to medium, cook uncovered 15 minutes, stirring frequently. Yield 4 cups.
2. Microwave method: Place cornmeal and salt in a 3 quart microwave cassarole. Gradually add water, stirring until blended. Cover, microwave on HIGH 12 minutes,stirring every 3 minutes. Let stand covered 5 minutes.
*** Note: You could sub spinach for the kale, if you prefer.
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Post by HippoMommy on Jan 10, 2006 15:22:28 GMT -5
POLENTA WITH MUSHROOMS AND TOMATOES by J. Ari Kornfeld (www.fatfree.com)
1/2 cup polenta (cornmeal) 1 1/2 cup water 8 large mushrooms (I used "gourmet" brown button mushrooms) 10 sun-dried tomato slices, dry packed (...used Trader Joe's s.d. Romas) hot chile pepper to taste balsamic vinegar
Basic Polenta - boil the water then drizzle the polenta into the swirling water. - mix in the pepper cover and simmer for around 10 minutes, stirring occasionally - pour mixture into a loaf pan and let cool off.
Recipe - Bake basic polenta in oven at 425(F) for 20-30 minutes, turning once. - chop mushrooms - preheat a small frying pan using a medium flame, add balsamic vinegar as if it was oil (I am more generous with it than with oil), add mushrooms, stir, cover, and reduce flame to low for 10-15 minutes. Shake pan occasionally to mix. - steam the sun dried tomatoes for around 5 minutes to rehydrate them - chop sun dried tomatoes and add to mushrooms. Add water or balsamic vinegar if necessary (the mushrooms release alot of liquid in cooking.) - pour the "sauce" over the polenta and serve.
The tomato/mushroom mixture is not really a sauce - by the time it's done there is little or no liquid left.
Serves 2 as a side dish.
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Post by HippoMommy on Jan 17, 2006 22:36:16 GMT -5
Peanut Noodles (Core + low WPA)
Serving Size : 6
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound whole wheat spaghetti 1 clove garlic 2 teaspoons sunflower oil 1 teaspoon sesame oil -- (count WPA) 2 tablespoons rice vinegar -- or 1 tablespoon white wine vinegar 1 tablespoon soy sauce 1/2 cup natural peanut butter -- (count WPA, you can reduce the pb to 1/3 c. and reduce recipe's total nonCore points by 7) salt and pepper -- to taste 1 teaspoon red pepper flakes -- (optional)
Boil water for noodles and cook according to package directions.
Meanwhile, peel and coarsely chop the garlic. In a blender or food processor, combine the garlic, oils, vinegar, soy sauce, peanut butter, and optional red pepper flakes. Process until smooth, and then season to taste with salt and pepper.
Drain pasta and toss with peanut sauce.
Source: "harvestcoop.com, modified slightly by HippoMommy" - - - - - - - - - - - - - - - - - - -
NOTES : May be served hot, room temperature, or cold. 21 total nonCore points in this recipe. On Core, 3.5 WPA per serving (1/6 of recipe).
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Post by KarChu on Jan 23, 2006 16:42:38 GMT -5
Stuffed Shells (KarChu)
Stuffing ingredients:
1 package jumbo ww pasta shells 3 cups ff cottage cheese 1 cup ff ricotta 2 cups ff or soy mozzarella 1/2 cup ff or soy parmesan (divided) 2 eggs, beaten 1 tea. oregano 1. tea. garlic powder
Sauce ingredients: 1 large can tomato sauce or canned tomatoes of choice 1 t. ff or say parmesan 1 t. dried basil 1 t. dried oregano 1 t. garlic powder or more to taste
1. Cook shells according to package directions. 2. Combine sauce ingredients and simmer. Cool. 3.Mix the cottage cheese, ricotta, mozzarella and 1/4 cup parmesan together. Add garlic powder and oregano. Stuff mixture into the shells. 4.Spread 1/2 of the sauce into a pan. Put shells in pan over the sauce and top with remaining sauce. Sprinkle with 1/4 c parmesan. 5. Bake at 350 for about 25 to 30 minutes. Let stand about 10 minutes.
(I added a 1/2 of a bag of burger crumbles to my sauce.)
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Post by HippoMommy on Feb 1, 2006 1:46:33 GMT -5
Forks High Shepherds Pie
Ingredients: 15 oz ff refried beans (or kidney beans, drained, rinsed) 6 medium-sized potatoes 1 onion 1 red bell pepper 4 cloves garlic 1 zucchini 1 head of brocolli Half a cup fresh peas 2 cups fresh spinach 2 tablespoons oil 2 tablespoons mild curry powder 1 teaspoon cayenne pepper 1 teaspoon cumin powder 2 teaspoons dry mustard 1 tablespoon sweet paprika 2 tablespoons mayonnaise (more if thicker sauce desired) 1 tablespoon tamari
Directions: Serves: 4-6. Preparation time: An hour.
Fry peppers and onions. Steam broc,zucch, and spinach over the boiling peas. Boil and mash potatoes. Saute garlic and spices in pan. I like to add mustard seeds first. Add mayonaise to spices and follow this in with beans. As beans come to boil add vegetables and tamari. Place sauce in casserole dish then spread potatoe on top with fork. Bake in medium hot oven (350 or 375) until potatoes are brown. Hold your forks up high!
From dougmck@deakin.edu.au, on vegweb.com
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Post by pookie on Feb 27, 2006 21:12:57 GMT -5
Sloppy Lentil Joes The 2 tbsp of brown sugar adds negligible points to each serving. Also add points for whole wheat buns.Preparation Time: 15 minutes Cooking Time: 1 hour Servings: 8-10 3 1/3 cups water 1 onion, chopped 1 green bell pepper, chopped 1 tablespoon chili powder 1 ½ cups dried brown lentils 1 15 ounce can crushed tomatoes 2 tablespoons soy sauce 2 tablespoons prepared mustard 2 tablespoons brown sugar 1 teaspoon rice vinegar 1 teaspoon Worcestershire sauce freshly ground black pepper Place 1/3 cup of the water in a large pot. Add the onions and bell pepper and cook, stirring occasionally until onions soften slightly, about 5 minutes. Add the chili powder and mix in well. Add the remaining water, the lentils, tomatoes, and the rest of the seasonings. Mix well, bring to a boil, reduce heat, cover and cook over low heat for 55 minutes, stirring occasionally. Serve on whole wheat buns. www.drmcdougall.com/misc/2006nl/february/recipes.htm
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Post by nightsinge on May 25, 2006 16:53:36 GMT -5
From PETA newsletter. Core without the tortillas!
‘Fire Up the Grill’ Fajitas
Grilling the vegetables in this delectable dish enhances their flavor and makes this the perfect summertime meal—it’s delicious and easy to clean up!
Juice of 2 limes (4 Tbsp.) 1 Tbsp. olive oil 1 clove garlic, minced 1 jalapeño pepper, seeded and minced (for extra heat, don't seed the pepper before mincing it) 2 Tbsp. minced fresh cilantro 2 tsp. chili powder 1/4 tsp. cayenne pepper (or more if you can stand it) 1 lb. extra-firm tofu, cut into 1-inch strips 2 ears fresh corn 1 large red onion 1 red bell pepper, cut into 1-inch squares 1 green bell pepper, cut into 1-inch squares 12 cherry tomatoes 4 large flour or corn tortillas Guacamole
• Put the lime juice, olive oil, garlic, jalapeño pepper, cilantro, chili powder, and cayenne pepper in a jar with a tight-fitting lid and shake well. Put the tofu in a shallow pan, add the lime juice mixture, and marinate in the refrigerator, stirring occasionally, for several hours. • Meanwhile, remove the husks from the corn and soak it in cold water for 1 hour. Drain the corn and wrap it in aluminum foil. Grill for 20 to 30 minutes, turning often, until the corn is lightly charred. Cut the corn kernels off the cob. • Parboil the onion and cut into quarters. Thread the onion, bell peppers, and tomatoes onto skewers and brush with some of the lime marinade. Grill, turning often, until lightly charred. • Place the tofu on the grill, cover with a lid or aluminum foil and cook, basting occasionally with the marinade until the tofu is light brown. • Heat each tortilla briefly on the grill. Divide the vegetables and tofu equally among the tortillas, then roll them up fajita-style. Serve with guacamole.
Makes 4 servings
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