Recipes

Vegetable and Herb Rice Oriental Soup

Servings: 1 Recipe

Ingredients:

1 Box Quick Brown Rice (Vegetable and Herb)
5 cub Water
4 tablespoon Tamari soy sauce
1 tablespoon Olive oil
1 teaspoon Lemon juice
1 ½ cub Mung bean sprouts

Preparation:

Cook contents of box according to package directions. Add the soy sauce, oil, and lemon juice. Stir and let simmer 5 minutes more. Add the sprouts and just heat through. More tamari soy sauce may be added to taste.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

Vegetable and Pasta Soup

Servings: 8 Servings

Ingredients:

5 cub Chicken stock, fat removed
1 ½ cub Tomato juice
1 large Carrot, finely chopped
1 small Zucchini, cut in ¼" slices
¼ cub Celery, finely chopped
1 medium Onion, finely chopped
1 ½ cub Cabbage, chopped
1/3 cub Alphabet pasta, * see note
2 Cloves garlic, minced
½ teaspoon Salt
¼ teaspoon Pepper
1 small Bay leaf
1 tablespoon Parsley, chopped

Preparation:

*or pasta up to ⅛" (3mm) thick

To cook reduced quantities: reduce all ingredients proportionately.

1. Pour stock and tomato juice into cooker. Bring to boil on high heat. Add remaining ingredients except parsley. Stir.

2. Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Allow to cool naturally.

3. Open cooker. Serve hot, garnished with parsley.

Recipe by: Hawkins Futura Cookbook - 1987 Supplement Posted to MC-Recipe Digest V1 #569 by Rooby <MsRooby@sprintmail.com> on Apr 15, 1997

Vegetable and Pork Stir-Fry

Servings: 4 Servings

Ingredients:

1 pound Lean boneless pork
2/3 cub Dry sherry
¼ cub Hoisin sauce
1 tablespoon Fresh ginger, grated
3 Cloves garlic, minced
½ pound Baby carrots (or carrots cutin 2-inch pieces)
1 tablespoon Cornstarch
Nonstick spray coating
2 cub Fresh pea pods , halvedcrosswise (OR 6 oz
Frozen pea pods, thawed andhalved crosswise)
1 tablespoon Cooking oil
1 can Oyster, straw, or shiitakemushrooms, drained
And cut into bite-sizepieces (15 oz)
2 cub Bok choy or cabbage,shredded

Preparation:

Partially freeze pork; cut on the bias into thin, bite-size strips. Place pork in a plastic bag set in a shallow baking dish. Combine sherry, hoisin sauce, ginger, garlic and ½ cup water; pour over pork. Close bag and marinate meat for 15 minutes at room temperature or 1 to 2 hours in refrigerator. Meanwhile, cook carrots, covered, in a small amount of boiling salted water for 5 minutes; drain. Drain pork ; save marinade.
Stir cornstarch into marinade and set aside. Spray a wok or 12 inch skillet with nonstick spray coating. Preheat over high heat. Add carrots; stir-fry for 2 minutes. Add peapods; stir-fry for 2 minutes more. Remove vegetables from the wok. Add oil to the wok. Stir-fry pork, half at a time, until no pink remains, 2 to 3 minutes. Return all of the pork to wok; push away from center. Stir marinade mixture and add to center of wok. Cook and stir until bubbly. Cook and stir for 1 minute more. Return vegetables to wok; add mushrooms. Cook and stir for 1 minute more. Serve over bok choy or cabbage leaves.

MICROWAVE DIRECTIONS: Freeze, slice and marinate pork as above. In a 1-quart microwave casserole, combine carrots and 2 tablespoons water.
Micro-cook on High for 3 minutes; drain. Preheat a 10-inch microwave browning dish on High for 5 minutes. Meanwhile, drain pork; save marinade.
Increase cornstarch to 4 teaspoons; stir into marinade and set aside.
Decrease oil to 1 teaspoon, and add to browning dish; spread with wooden spoon. Add pork. Cook, uncovered, on High for 4 to 5 minutes or until no pink remains, stirring twice. Remove pork and juices from browning dish and set aside. Add carrots and peapods to browning dish. Cook, covered, on High, for 2 minutes, stirring twice. Stir pork and juices into the vegetables. Add mushrooms. Stir marinade; add to dish, mixing well. Cook, uncovered, for 6 to 7 minutes, stirring every 2 minutes. Continue cooking for 30 seconds more. Serve as directed.

LOW CALORIE RECIPES; Summer 1988

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable and Quinoa Saute with Orange -Ww

Servings: 4 Servings

Ingredients:

1/3 cub Quinoa
2 teaspoon Olive oil
1 Onion; chopped
3 Carrots; grated
2 Garlic cloves; minced
½ teaspoon Ground cumin
1 cub Drained rinsed cannedchickpeas
½ cub Orange juice
¼ cub Raisins
¼ teaspoon Salt
⅛ teaspoon Cinnamon
1 tablespoon Chopped cilantro

Preparation:

Cook the quinoa according to package directions, either conventionally or in the microwave.

In a medium nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the carrots, garlic and cumin; cook, stirring as needed, until the carrots are wilted, about 2 minutes.

Stir in the quinoa, chickpeas, orange juice, raisins, salt and cinnamon; cook, covered, until the juice is absorbed and the flavors are blended, about 10 minutes. Stir in the cilantro.

SERVING PROVIDES: 1 Bread, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.

PER SERVING: 205 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 239 mg Sodium, 37 g Total Carbohydrate, 6 g Dietary Fiber, 6 g Protein, 62 mg Calcium .

Recipe from Weight Watchers Versatile Vegetarian. Kitpath to Eat-lf feb98

>From Weight Watchers® Light and Tasty™ Deluxe © 1997 The Learning Company, Inc. Recipes © Weight Watchers International, Inc., owner of the registered trademark. All Rights reserved.

Notes: Although quinoa is new on restaurant menus, it's really not new at all--it was a staple in the diet of the ancient Incas. If you've never tried quinoa, this recipe is a fabulous introduction; it also makes a beautiful stuffing for acorn squash.

NOTES : Makes 4 servings

Recipe by: Weight Watchers Versatile Vegetarian

Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 10, 1998

Vegetable and Rice Stir-Fry

Servings: 2 Servings

Ingredients:

2 tablespoon Low sodium soy sauce
2 tablespoon Dry Sherry
2 teaspoon Rice vinegar
2 teaspoon Sugar
1 teaspoon Cornstarch dissolved in 1
Tablespoon cold water
1 ½ cub Carrots -- diced
1 ½ cub Broccoli flowerets
1 tablespoon Sesame oil
3 tablespoon Finely chopped garlic
2 tablespoon Chopped fresh ginger
1 cub Thinly sliced green onions
1 cub Diced red bell pepper
3 cub Cooked brown rice (1 cup
Raw)

Preparation:

Whisk first 5 ingredients in a small bowl.

Cook carrots in pot of boiling salted water until crisp-tender, 3 minutes.
Add broccoli; cook 1 minute. Drain; rinse with cold water. Drain well.

Heat wok or large nonstick skillet over high heat until drop of water evaporates on contact. Add oil, then garlic and ginger; stir-fry 20 seconds. Add green onions and bell pepper and stir-fry 1 minute. Add carrots and broccoli and stir-fry until heated through, about 1 minute. Add rice and soy sauce mixture and stir-fry until heated. Season with salt and pepper. Transfer to bowl.

Posted to MC-Recipe Digest V1 #143

Date: Wed, 26 Jun 1996 22:51:37 -0400

From: Hobuhon@aol.com

Recipe By : Bon Appetit/February 1994

Vegetable and Rice Stuffed Pumpkin (Vegan)

Servings: 1 Servings

Ingredients:

1 Pumpkin (14 or 15 inches in
Diameter) or 2 smaller ones
4 tablespoon Sugar
2 tablespoon Tamari sauce
1 cub Water
½ pound Fresh shelled chestnuts
¼ cub Un-sulfured raisins
¼ cub Un-sulfured apricots,
Chopped
1 Granny Smith apple, chopped
(or any tart apple)
½ cub Walnuts, broken but not too
Small
1 Stalk celery, chopped
1 medium White onion, chopped
1 medium Red onion, chopped
1 can Corn, drained
1 medium Sweet green pepper, chopped
1 medium Sweet red pepper, chopped
1 medium Zucchini squash, chopped
1 medium Yellow squash, chopped
2 medium Fresh jalapeno peppers,
Seeded and minced
2 cub Cooked brown basmati rice
¼ teaspoon Mace
¼ teaspoon Tumeric
Black pepper
½ teaspoon Cinnamon
4 tablespoon Tamari sauce

Preparation:

1. Preheat oven to 350F. Wash pumpkin and cut off the top, angle the cut so that the top will fit back on more easily, use a big spoon to scoop out strings and seeds. Mix sugar and 2 tbs. tamari sauce (you can warm them in the microwave so they will mix more easily ) and spread evenly over insides of pumpkin. Line the bottom of a large pan with single piece of aluminum foil folded over itself 3 or 4 times, pour 1 cup water in pan, place top back on pumpkin and place in baking pan, cover the pumpkin and the pan with foil. Bake for 20 to 25 minutes until pumpkin is just starting to become tender, the thicker the pumpkin the longer it will take.

2. Steam the nuts for about 15 minutes. Rinse them in cool water and slip off the brown skins. Chop chestnuts coarsely.

3. Combine chestnuts with raisins, apricots, apple, walnuts, celery, white and red onions, corn, green and red pepper, jalapeno peppers, mace, tumeric and rice, mix well. Add the 4 tbs. tamari and mix again.

4. Dust the inside of the pumpkin with the cinnamon. Pack the pumpkin with the filling and replace the pumpkin top. Return pan to oven, add water to cover the bottom of the pan and bake for 45 to 55 minutes.

5. If you are going to serve the pumpkin on something other then the pan it was cooked in BE CAREFUL. The bottom of the pumpkin may be VERY soft. Wrap the foil from the bottom of the pan up around the pumpkin as you pick it up, this will keep the bottom intact.

When serving this recipe, scrap the inside of the pumpkin with the serving spoon and mix the pumpkin into the stuffing.

If you have leftovers do not leave it in the pumpkin. Remove the filling and scrape out the pumpkin and store in your refrigerator. Tastes great the day after.

NOTE: This is my modification of the recipe - THANKSGIVING PUMPKIN STUFFED WITH RICE AND CHESTNUTS From The High Road to Health, Wagner and Spade - which was posted to the FFList in October. My primary changes are adding lots more vegetables, removing the tofu and oil, and changing the honey to sugar. I have made this twice now, am going to make it for my family thanksgiving feast, and it is now one of my permanent recipes.

Posted by "Joseph B. McKay III" <MCKAY_J@a1.eop.gov> to the Fatfree Dig.
Vol. 12 Issue 8 Nov. 9, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable and Tofu Triangles

Servings: 1 Servings

Ingredients:

½ cub Carrot, grated
½ cub Zucchini, grated
½ cub Frozen spinach, thawed
½ cub Firm tofu -or- fat free
Ricotta cheese
½ cub Fat free cheddar or
Mozzeralla cheese, grated
(optional)
Herbs and spices to taste
4 Sheets of frozen puff pastry
Or- 8 sheets frozen phyllo
Pastry
1 Egg white, beaten
(optional)
1 teaspoon Sesame seeds (optional)

Preparation:

Grate vegetables in food processor. (Try different veggies. If you don't have all of the 3 listed you can use just 1 or 2.) Process tofu in food processor until crumbly. Mix vegetables, tofu, and cheese together in bowl.
Mix in herbs and spices such as dried basil, coriander, onion powder, garlic powder, freshly ground pepper, etc.

Line a baking tray with grease proof baking paper or spray lightly with oil. Cut pastry sheet into 4 squares. Put about 1 heaping tablespoon (or as much as will fit) of the vegetable mixture onto square. Fold into triangle shape, sealing with beaten egg white or water. Put triangle onto baking tray. Repeat until you run out of pastry or veggies. (Extra veggie mixture can be frozen). Poke a couple of holes in the top of each with a knife. If you wish, brush the top of each triangle with egg white and sprinkle with sesame seeds.

Bake 180 degrees Celsius or 350 degrees Fahrenheit for about 20 minutes.
Serve with mashed potatoes!

From: Terri Gimbert <ARTLG@wombat.newcastle.edu.au>. Fatfree Digest [Volume 10 Issue 21] Aug. 31, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable and Tortellini Salad

Servings: 20 Servings

Ingredients:

1 pound Cheese tortellini
1 Head broccoli; separated
1 Head cauliflower; separated
1 large Red pepper; sliced thin
2 can Black olives; pitted
5 Stalks celery; sliced
6 Green onion; sliced thin
2 Jars marinated artichokehearts; drained & quartered
16 ounce Italian salad dressing;separated

Preparation:

Prepare the night before. Prepare tortellin according to manufacturer's directions; drain and cool under cold water. Add to prepared raw vegetables and toss with one half (8 ounces) of the salad dressing. Cover and refrigerate. Just before serving, toss with the remaining salad dressing.

My Notes: Very Good! Did not use olives or artichokes. Added 2 chopped tomatoes.

Recipe by: Lisa Eat-L

Posted to EAT-L Digest by RollFamily <RollFamily@AOL.COM> on Mar 10, 1998

Vegetable Art

Servings: 4 Servings

Ingredients:

1 tablespoon Butter or margarine
1 tablespoon Flour
1 cub Milk
½ teaspoon Salt
¼ teaspoon Paprika
¾ cub Cheddar cheese; shredded
3 cub Assorted vegetables; * seenote

Preparation:

Melt butter in small saucepan over low heat. Add flour and cook 2 to 3 minutes, stirring frequently with small whisk. Slowly add milk, whisking until smooth. Stir in salt and paprika and cook 5 minutes. stir in cheese until melted and smooth. Transfer sauce to a small bowl. Serve with the vegetable art.

Let children use colored toothpicks to create sculpture with the assorted vegetables. Use sauce to dip vegetables in to eat.

NOTES : Use a combination of baby carrots, celery sticks, cucumber slices, sugar snap peas, broccoli stems, zucchini and yellow squash slices and bell pepper cubes.

Recipe by: Parents magazine 5/97

Posted to MC-Recipe Digest V1 #906 by AceySta@aol.com on Nov 13, 1997

Vegetable Aspic

Servings: 6 Servings

Ingredients:

½ cub Chopped carrot
½ cub Chopped onion
½ cub Dry white wine
4 Sprigs parsley
¼ cub Celery leaves
¼ Bay leaf
¼ teaspoon Salt
½ Medium-size tomato
2 Envelopes unflavored gelatin
¼ cub Cold water
6 Thin horizontal slicespeeled cucumber
3 Medium-size carrots; pared,julienned 1 inch
1/3 cub Shredded red cabbage
1 Medium-size zucchini; finelychopped
Lettuce leaves; cleaned

Preparation:

1. Place carrot, onion, wine, parsley sprigs, celery leaves, bay leaf, salt & tomato in large stockpot or saucepan. Add 1 qt. water & simmer gently 20-30 min.

2. Strain & discard all vegetables & spices. Cool broth slightly & strain again through fine cheesecloth. Set aside.

3. Dissolve gelatin in cold water. Slowly add to vegetable stock, stirring over low heat until gelatin is completely dissolved.

4. Pour ¼ in. aspic into bottom of 6 custard cups. Chill until firm.
Reserve remaining aspic at room temperature.

5. Poach cucumber,carrots,cabbage & zucchini separately in boiling salted water until just crisp-tender,2-3 min. each. Drain very thoroughly & set each aside.

6. Remove custard cups from refrigerator. Dip each cucumber slice in room-temperature aspic, place on firm aspic in bottoms of cups. Gently pour ¼ in. aspic over the cucumber in each cup. Refrigerate until firm.

7. Remove custard cups from refrigerator. Dip juliennes of carrot in room-temperature aspic & stand carrot sticks up around rims of custard cups, dividing carrots evenly among cups. Divide red cabbage among cups, placing it over the aspic, within the carrot sticks. Fill cups w/ aspic to tops of carrot sticks & refrigerate until firm.

8. Remove custard cups from refrigerator. Divide chopped zucchini among cups & top w/ remaining aspic. Refrigerate until set.

9. To serve, dip cups into warm water & unmold each onto lettuce lined plates. Serve immediately. This will last several weeks in refrigerator if tightly covered in custard cups. Don`t overcook vegetables.

THE FOX AND HOUNDS

FRIESS LAKE ROAD, MILWAUKEE

WINE: SIMI CHARDONNAY, 1974

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Bajji

Servings: 4 Servings

Ingredients:

Any on the followingvegetables can be used tomake bajji:
1 Raw green plantain (peeled);cut into thin slices
1 Potato; peeled & sliced
1 Onion; peeled & sliced
1 Chako (chayote); peeled &sliced
Cauliflower; cut intoflorets
Oil; for deep-frying

BATTER:
1 cub Bengal gram flour (besan;chickpea flour)
1 teaspoon Red chilli powder
½ teaspoon Ground coriander
½ teaspoon Asafoetida powder
1 ½ tablespoon Rice flour
Salt; to taste
½ teaspoon Cumin seeds
1 teaspoon Ghee
Water; as required

Preparation:

To Make Batter: Sift the Bengal gram flour, red chilli powder, gound coriander, rice flour, and salt to taste into a large mixing bowl. Add the cumin seeds and ghee. Combine ingredients well. Add sufficient water to make a thick batter of pouring consistency, and beat until smooth.

Peel and prepare the vegetables as necessary. Wash the vegetable slices and pat dry.

Heat oil in a heavy frying pan or skillet. Dip the vegetable slices into the batter, and deep-fry until golden in color.

Drain the bajjis on a sheet of brown paper or absorbent kitchen paper.

Serve hot with chutney or tomato ketchup.

Makes 15 - 20 bajjis.

From: Dakshin - Vegetarian Cuisine From South India by Chandra Padmanabhan.

Recipe by: Dakshin by Chandra Padmanabhan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary <schary@earthlink.net> on Jul 31, 1997

Vegetable Bake

Servings: 4 Servings

Ingredients:

1 large Onion
2 tablespoon Olive Oil
6 ounce Lentils, Cooked
¼ pint Canned Chopped Tomatoes ortomato juice
dash Tabasco Sauce
1 large Clove of Garlic Crushed
Salt and Pepper
½ Red Pepper, Deseeded, sliced
½ Green Pepper, Deseeded,Sliced
6 ounce Button Mushrooms, Halved
7 fluid ounce Cheese Sauce
1 tablespoon Grated Cheese
1 tablespoon Dry Breadcrumbs

Preparation:

Fry the onion briefly in the oil until transluscent.

Add the lentils, stock, tomato juice or canned tomatoes, tabasco, garlic and seasoning. Bring to the boil and simmer for 10 minutes.

Set oven to 190C, 375F, Gas 5

Stir the peppers and mushrooms into the lentil mixture. Spoon into an ovenproof dish.

Top with the sauce, cheese and breadcrumbs. Bake for 30 minutes until golden.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Baked Fish

Servings: 2 Servings

Ingredients:

½ cub Zucchini, sliced
1 Green pepper, sliced
1 Tomato, sliced
1 Onion, sliced
1 pound Fish fillet
¼ teaspoon Salt
⅛ teaspoon Pepper
¼ cub Water
1 tablespoon Butter
⅛ teaspoon Paprika

Preparation:

Place ½ of vegetables in baking dish. Season fish with salt and pepper and place on top of the vegetables. Cover with remaining vegetables. Add water, dot with butter and sprinkle with paprika. Bake at 350 deg for 20-25 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Barley Soup with Mint

Servings: 12 Servings

Ingredients:

1 ½ quart Beef broth
1 can V-8 Juice (46 ounces)
2 cub Water
1 cub Diced celery
1 cub Diced peeled potatoes
1 cub Chopped onions
1 cub Sliced carrots
¾ cub Uncooked barley
4 cl Garlic, minced
2 tablespoon Italian seasoning
1 teaspoon Lemon-pepper seasoning
2 teaspoon Dried rosemary, crushed
1 teaspoon Fennel seed
1 teaspoon Dried mint
Parmesan cheese, optional

Preparation:

Souce: A Taste of Home Magazine Jun/Jul 1996

In a large kettle or Dutch oven, combine all ingredients except the cheese; bring to a boil. Reduce the heat; cover and simmer for 3 hours. Top each serving with cheese if desired.

Yield:12-14 servings (3 ¼qts.)

From the recipe files of suzy@gannet.infi.net Posted to MealMaster Recipes List, Digest #158

Date: Thu, 6 Jun 1996 22:01:32 -0400 (EDT)

From: suzy <suzy@gannett.infi.net>

Vegetable Barley Stew with Lentils

Servings: 6 Servings

Ingredients:

1 cub Pearl barley
6 cub Water
Light vegetable oil spray
1 cub Chopped onion (1 medium)
1 ½ cub Scraped & chopped carrot(2 to 3 carrots)
1 cub Dried lentils
1 Bay leaf
½ teaspoon Grated fresh ginger
1 tablespoon Dried basil
1 tablespoon Dried thyme
1 tablespoon Dried oregano
3 cub V8 juice, low-sodium
1 cub Chopped zucchini (1 small)
1 cub Chopped red bell pepper(1 medium pepper)
1 tablespoon Chopped jalapeno pepper(1 small pepper)
1 cub Scraped & chopped celery(2 medium stalks)
1 cub Chopped tomato (1 medium)
2 cub Chopped mushrooms
6 Garlic cloves, peeled andminced
2 tablespoon Soy sauce, reduced sodium
½ cub Chopped fresh parsley

Preparation:

Combine the barley and 4 cups of water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. Put a heavy stockpot over medium heat for about 1 minute. Spray it twice with the vegetable oil. Add the onion and carrots. Saute, stirring constantly, for 3 minutes. Stir in the lentils, bay leaf, ginger, dried herbs, and remaining 2 cups water. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for about 20 minutes, until the lentils are tender.
Add the V8 juice, zucchini, peppers, celery, and tomato to the pot. Cook over low heat until the vegetables are tender, about 10 minutes. Pour in the barley and its cooking liquid. Stir in the mushrooms, garlic, and soy sauce. Cook for 10 minutes more to thicken the stew. Garnish with the chopped parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Bean and Noodle Casserole

Servings: 8 Servings

Ingredients:

1 ½ cub Onion,diced
1 ½ cub Celery,diced
3 tablespoon Salad oil
1/3 cub Flour,whole wheat
3 cub Veggie broth
1 Potato,medium,peeled/grated
½ pound Mushrooms,fresh,sliced
1 Tomato,peeled/chopped
½ teaspoon Rosemary
½ teaspoon Thyme
½ teaspoon Sage
½ teaspoon Salt,seasoned
¼ teaspoon Pepper,seasoned
¼ teaspoon Mustard,dry
2 cub Soy beans,cooked
3 cub Noodles,whole wheat cooked
3 Tomatoes,medium-size,sliced
1/3 cub Parsley,minced

Preparation:

1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~

Vegetable Bean and Pasta Soup

Servings: 8 Servings

Ingredients:

4 cub Canned vegetable broth
1 cub Dry vermouth
1 large White onion; chopped
1 medium Fennel bulb trimmed, chopped
3 large Garlic cloves; chopped
14 ½ ounce Stewed tomatoes (canned, Italian-style)
8 ounce Penne or other tubular pasta
1 medium Zuchinni; diced
1 large Yellow crookneck squash diced
15 ounce Canned cannellini beans rinsed, drained
4 Green onions; chopped

Preparation:

Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes. Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes. Add beans and green onions.
Cook until pasta and vegetables are tender and soup is thick, about 10 minutes.

* Source: David Badal, Houston TX * Published in: Bon Appetit - June 1993 * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Bean Enchiladas

Servings: 6 Servings

Ingredients:

1 Dozen tortillas [flourpreferred to corn]
3 -(up to)
4 cub Enchilada sauce (see below)

FILLING:
3 tablespoon Oil
1 Onion; minced
1 Green pepper; chopped fine
3 Stalks celery; chopped
1 tablespoon Dried parsley
2 cub Coarsely grated zucchini
2 cub Green beans; chopped
1 tablespoon Cornmeal
1 dash Cumin
1 dash Chili powder
1 dash Garlic powder
1 cub Grated cheddar and/or jackcheese
2 cub Cooked pinto; kidney orother beans

ENCHILADA SAUCE:
2 can (15-oz) tomato sauce
½ Green pepper; chopped
1 Stalk celery; chopped finely
½ Onion; chopped
Parsley to taste
⅛ teaspoon Garlic powder
1 teaspoon Basil
1 teaspoon Oregano
½ teaspoon Coriander
½ teaspoon Cumin
½ teaspoon Chili powder [if you aregenerous here; you will berewarded]

Preparation:

Note: This recipes has received several (local) rave reviews. Really.

[A good idea before you start on the enchiladas is to start on the sauce (following) and let it simmer while you prepare the actual enchiladas. -cl]

Preheat oven to 350 degrees. Saute onion, pepper, celery and parsley in oil. Add vegetables and cook, covered until tender. Add cornmeal, seasonings, and beans. Fill tortillas with generous 1/3 cup vegetable mixture and roll to form enchilada. Place enchiladas in single layer in baking pan. Cover with sauce. Top with cheese. Heat in oven for 20-30 minutes. Serves 6-8

Enchilada Sauce: Puree vegetables and spices with 1 can tomato sauce in blender. Pour into pan and add second can of tomato sauce. Simmer for 10-15 minutes.

[this recipe taken from Rob Fullmer's on-line vegetarian recipe database living at ~fullmer/bin/recipes on Rice's Owlnet. -cl] - Cheng Leong (leong@rice.edu) MicroConsultant OCIS Rice University - "This message brought to you in living color by `a citty upon a hill'"

LEONG@OWLNET.RICE.EDU

(CHENG WAN LEONG)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Beef Barley Soup

Servings: 1 Servings

Ingredients:

1 ¾ cub Lean beef round, 1 cubes
½ cub Onion, chopped
1 cub Tomato sauce
1 ½ cub Carrots, thinly sliced
1 ½ cub Celery, chopped
1 cub Mushrooms, chopped
7 tablespoon Pearl barley
1 teaspoon Salt
½ teaspoon Pepper

Preparation:

Spray saucepan with non stick, add beef and onion. Saute 5-7 mintues. Add 3 quarts water adn bring to a boil. Stir in celery, carrots,and mushrooms.
Reduce heat to medium-low, cover partially, and simmer 1 hour.

Add remaining ingredients. Cover and simmer 1 hour. Stirring occassionally.

Posted to MealMaster Recipes List, Digest #155

Date: Mon, 03 Jun 1996 21:32:20 -0600

From: Blackhawk <tracy@agt.net>

Vegetable Beef Minestrone

Servings: 6 Servings

Ingredients:

1 pound Lean ground beef
1 Onion; chopped
1 small Zucchini or yellow squash;cubed
1 cub Shredded carrots
1 can (28 oz) Contadina Crushedtomatoes
2 can (14.5 oz) Swanson's BeefBroth
1 can (15.5 oz) Canellini Beans

Preparation:

This soup is hearty enough for a main dish, and very easy to make. My son calls it "Mom's famous Minestrone"!

In a soup pot, brown beef until cooked throughout. Add onion, squash and carrots; cover and cook on low for 4-5 minutes. Add tomatoes, broth and beans; simmer, uncovered for 20 minutes. Add salt and pepper to taste.

Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar 17, 1998

Vegetable Beef Noodle Soup

Servings: 6 Servings

Ingredients:

8 ounce Beef stew meat <cut into½-inch pieces>
¾ cub Potato; unpeeled and cubed
½ cub Carrots; sliced
1 tablespoon Balsamic vinegar
¾ teaspoon Dried thyme
¼ teaspoon Black pepper
2 ½ cub Fat-free beef broth;reduced-sodium
1 cub Water
¼ cub Chili sauce
2 ounce Egg noodles; thin, uncooked
¾ cub Pearl onions; rinsed anddrained <jarred or canned>
¼ cub Frozen peas

Preparation:

Heat large saucepan over high heat until hot; add beef. Cook 3 minutes or until browned on all sides, stirring occasionally. Remove from pan. Cook potato, carrots, vinegar, thyme and pepper 3 minutes in same saucepan over medium heat. Add beef broth, water and chili sauce. Bring to a boil over medium-high heat; add beef. Reduce heat to medium-low; simmer, covered, 30 minutes or until meat is almost fork tender. Bring beef mixture to a boil over medium-high heat. Add noodles; cook, covered, 7 to 10 minutes or until noodles are tender, stirring occasionally. Add onions and peas; heat 1 minute. Serve with crackers, if desired.

Recipe by: Great Tasting Pasta

Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty <SilkyKitty@prodigy.net> on Dec 26, 1997

Vegetable Beef Soup for 50

Servings: 50 Servings

Ingredients:

8 pound Boneless beef chuck, cutinto ½" cubes
1 cub All-purpose flour
1 tablespoon Salt
2 teaspoon Ground black pepper
½ cub Vegetable oil
4 Garlic cloves, minced
2 Bay leaves, whole
2 teaspoon Dried thyme
6 quart Water
60 ounce Tomato sauce (four 15-ouncecans)
46 ounce Tomato juice (one 46-ouncecan)
12 Beef bouillon cubes
2 cub Medium pearl barley
2 pound Potatoes, peeled and cubed
1 ½ pound Carrots, sliced
1 pound Chopped cabbage
1 pound Onions, chopped
16 ounce Frozen green beans (one16-ounce bag)
16 ounce Frozen peas (one 16-ouncebag)

Preparation:

Toss beef with flour, salt and pepper. In a large Dutch oven, brown the meat in batches in oil, drain. Transfer to a large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add vegetables; bring to a boil. Reduce heat; cover and simmer 1-½ to 2 hours or until vegetables and meat are tender. Remove bay leaves. Makes 50 servings.

NOTES : This dish was submitted to the magazine by Elsie Schimmer of Grand Island, Nebraska.

Recipe by: Taste of Home magazine, Aug/Sep 1995 Posted to MC-Recipe Digest V1 #527 by "Julia West" <classact@i1.net> on Mar 19, 1997

Vegetable Beef Stir Fry

Servings: 4 Servings

Ingredients:

1 package Dry onion soup mix
1 teaspoon Fresh ginger; grated
⅛ teaspoon Garlic powder
¾ cub Water
1 tablespoon Vegetable oil
1 pound Beef sirloin steak; cut inthin strips
1 ½ cub Broccoli flowerets
2 medium Carrots; cut in matchsticks

Preparation:

1. In a small bowl combine soup mix, ginger, garlic powder and water; set aside. 2. In a 10 inch skillet overr medium high heat, stir fry half of the beef in the oil until browned; remove set aside and repeat with remaining beef. 3. In the same skillet combine soup mixutre, broccoli and carrots, heat to boiling. Reduce heat to low; cover and cook 3 minutes or until vegetables are tender crisp, stirring occasionally. Return beef to skillet, and heat through. 4. Serve with rice.

Recipe by: Campbells One Dish Meals

Posted to brand-name-recipes by RecipeLu <recipelu@geocities.com> on Jan 18, 1998

Vegetable Beef with Rice Cakes

Servings: 4 Servings

Ingredients:

8 ounce Frozen rice cake rolls
½ pound Beef steak,cut ½" thick
2 tablespoon Soy sauce
2 tablespoon Dry sherry
2 Green onions,sliced
½ teaspoon Grated gingerroot
3 tablespoon Cooking oil
1 Bunch bok choy, sliced
(about 4 cups)
1 can (15 oz) straw mushrooms,
Drained
1 can (8 oz) bamboo shoots,
Drained
2 Green onions, sliced
2 tablespoon Fresh or frozen snipped
Chives
Chicken broth

Preparation:

Thaw rice cake rolls in refrigerator overnight.Let stand at room temperature for 2 hours before cooking.Partially freeze beef.Bias-slice beef across the grain into thin bite-size strips.Place beef in a plastic bag set in a deep bowl.Combine soy sauce,sherry,2 green onions and gingerroot.Pour over beef.Close bag.Marinate in the refrigerator for 1 to 2 hours,turning bag occasionally to distribute marinade.Drain well,reserving marinade. Bias-slice rice cake rolls into ¼" slices.Heat 2 tbsp. of the oil in wok.Add bok choy,mushrooms,bamboo shoots,2 green onions and chives.
Stir-fry 3 minutes or until bok choy is crisp-tender.Remove vegetables and juices from wok.Heat remaining oil in wok.Add beef.Stir-fry 3 minutes or until no longer pink.Remove from wok. Add ¼ cup chicken broth and reserved marinade to wok.Add sliced rice cake rolls.Stir constantly for 2 to 3 minutes or until rice cake slices soften,add more chicken broth as necessary to prevent rice cake slices from sticking together.Return beef and vegetables to wok.Heat through.Serve immediately.Makes 4 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Biriyani

Servings: 1 Servings

Ingredients:

2 cub Basmati rice
1 cub Vegetables steamed; greenPeas, beans, carrots,cauliflower, Etc
2 medium Size onions chopped
2 tablespoon Raisins
2 tablespoon Cashew nuts or slivered
Almonds
2 teaspoon Salt
1 teaspoon Turmeric powder
1 teaspoon Cinnamon powder
¼ teaspoon Clove powder
¼ teaspoon Nutmeg powder
¼ teaspoon Chilli powder
¼ teaspoon Coriander powder
3 tablespoon Butter

Preparation:

Soak the basmati rice in water for 30 min and drain well. Melt 1 ½ T butter in a skillet and saute' the onions and raisins and cashew nuts till they turn golden brown. Keep aside. Melt rest of the butter in the skillet and add basmati rice and fry till they don't stick together. Add all the spices and mix well. Preheat the oven to 375F. Empty the basmati rice into a baking pan. Add salt and 1 ½ cup of water. Cook for 20 min or until the rice is done. Add the vegetables, onions, raisins and cashewnuts to rice and mix well.

From: heman@ccwf.cc.utexas.edu (Hem Ramachandran). rfvc Digest V94 Issue #166, Aug. 10, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip

Vegetable Biryani

Servings: 1 Servings

Ingredients:

1 ½ cub Basmati Rice
1 tablespoon Oil -- or ghee
1 large Pinch Saffron-optional
1 pinch Turmeric
½ teaspoon Salt
2 ¼ cub Hot WaterOnion Mixture-----
1 cub Chopped Onion
2 tablespoon Oil -- or ghee
1 teaspoon Fresh Ginger Root -- peeled
& grated
1 ½ teaspoon Cumin
1 ½ teaspoon Coriander
½ teaspoon Cinnamon
1 pinch CayenneVegetables-----
½ cub Water
1 Carrot -- diced
2 cub Cauliflower -- florets
(small)
1 Green Pepper -- diced
1 Tomato -- diced
½ cub Peas
1/3 cub Raisins
¾ cub Chickpeas
1/3 cub Cashew Pieces -- unsalted
Salt -- to taste

Preparation:

In a saucepan, saute the rice briefly in one tablespoon oil, stirring to coat each kernel. Crumble in the saffron. Add the turmeric, salt, and the hot water. Bring the rice to a boil, cover the pan, and reduce the heat.
Simmer for 20 minutes.

While the rice is cooking, saute the onions in the oil for 5 minutes. Mix in the ginger, cumin, coriander, cinnamon, and cayenne. Add ½ cup water, the carrot and cauliflower. Cover the pan and cook on low heat for 3-4 minutes. Stir in the pepper, tomato, peas, raisins, chick peas, and cashews. Continue to simmer until the vegetables are barely tender. Add salt to taste.

Mix vegetables with cooked riced. Place all in a 2-quart casserole, cover, and bake at 350 for 30 minutes.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Biryani (Ff)

Servings: 1 Servings

Ingredients:

-Basmati RiceVegetablesCuminTurmericCayenne PepperGaram MasalaPotatoesCinnamon sticksBlack CardamomsGarlicCurry LeavesSaffronSkim Milk

Preparation:

Parboil good rice (not the supermarket junk rice, get a nice basmati -- most indians seem to favor elephant brand). water sautee your favorite veges, but dont make them soft. add roasted cumin, very little turmeric, cayenne pepper and garam masala (i usually mixes the spices and dry roated together before adding to veges). in a large pan with a lid layer rice/vege/rice (and repeat as needed). Stick a in few potatoes, a few sticks of cinnamon, a few black cardamoms, and many cloves of garlic, and some curry leaves. On top pour in saffron dissolved in skim milk. Add about ¼ to ½ cup water. Secure and seal the lid (i seal by sticking dough right around the lid). bake in oven at medium (350 or so) for about an hour (just when you are ready to eat take it out). Its great and FF!! (i like to bake it enough to get some burnt rice at the bottom of the pan. you may want to spray the pan lightly with PAM to make it easier to get the burnt rice out)

From: bammi@cadence.com (jwahar r. bammi) Fatfree Digest, Vol. 8, Issue 42, June 3, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Biscuits

Servings: 1 Servings

Ingredients:

2 cub Flour
¼ teaspoon Salt
1 teaspoon Sugar
½ cub Milk
4 teaspoon Baking powder
½ teaspoon Cream of tartar
1 tablespoon Chopped parsley
2 tablespoon FINELY shredded carrots
1 tablespoon FINELY minced green pepper
1/3 cub Bacon drippings

Preparation:

Save your bacon drippings (even tiny pieces of bacon will be good) until you have 1/3 cup. (keep chilled until you are ready to use) Sift flour with dry ingredients. Cut in bacon drippings until mixture resembles coarse crumbs. Put the vegetables in the milk and add all to the flour mixture.
Stir with fork till well mixed. Turn out on a lightly floured board and knead GENTLY for a few seconds. Pat out to ½ inch thickness and cut for biscuits. Bake 450 F for 10 - 12 minutes. Fantastic to serve with fried chicken or other meat dishes........or for breakfast. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@sound.net> on Jul 15, 1997

Vegetable Bisque with Seafood

Servings: 7 Servings

Ingredients:

3 cub Frozen whole kernel corn;thawed and divided
2 cub Low-sodium chicken broth;divided
1 tablespoon Olive oil
1 cub Chopped onion
1 cub Chopped green bell pepper
1 cub Chopped red bell pepper
1 cub Skim milk
¾ pound Medium fresh shrimp; peeled
¼ cub Chopped fresh cilantro
¼ cub Chopped fresh parsley
¼ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Combine 2 cups corn and 1 cup broth in a blender; cover and process until smooth. Set pureed corn aside.

Heat oil in a large saucepan over medium heat. Add onion and next 2 ingredients; saute 5 minutes or until tender. Stir in pureed corn mixture, remaining 1 cup broth, and milk; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

Add remaining 1 cup corn, shrimp, and remaining ingredients; cover and simmer 5 minutes or until shrimp is done. Yield: 7 cups (serving size: 1 cup).
Posted to MC-Recipe Digest V1 #210

Date: Wed, 21 Aug 1996 13:10:34 +0000

From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>

Vegetable Black Bean Chili

Servings: 4 Servings

Ingredients:

½ pound Dried Black Turtle Beans
2 Large Dried Pasilla Chilies
Soaked and drained
2 quart Water
¼ cub Virgin Olive Oil
1 tablespoon Salt
Ground Pepper
2 cub Onion, diced
4 Cloves Garlic, roasted
1 tablespoon Dried Chili Powder
¼ cub Fresh Lime Juice
½ cub Grated Sharp Cheddar
2 cub Fresh Corn
½ cub Sour Cream
½ cub Snipped fresh Scallion
Greens

Preparation:

In a large pot, place beans and cover with 2 to 3 quarts of water. Soak overnight. Drain, or bring water and beans to a boil, reduce heat and simmer for 2 minutes. Allow to soak 1 hour. Drain.

In a large pot over high heat, place the ¼ cup olive oil and the onions, and saute until tender, about 3 minutes. Add the chili powder and cook for 1 minute. Add the beans and the pasillas or hot peppers. Fill the pot with cold water until the beans are covered by 1" of water. Add 1 tb salt and black pepper to taste. Bring to a simmer, reduce heat to medium and cook until the beans are tender, about 1 ½ to 2 hours. Remove the pasillas.

Stir in the roasted garlic and lime juice. Adjust the salt and pepper to taste if necessary. Add the corn and cook until hot, about 3 minutes. Ladle into warm bowl. Top with sour cream, Cheddar and scallion greens. Serve immediately.

TO ROAST THE GARLIC:

Preheat oven to 400 degrees. Coat the outside of a whole or partial head of garlic with olive oil or corn oil and place it in an ovenproof skillet.
Roast on the lower rack of the oven until the skin is brown and the garlic is tender, about 30 to 60 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Boats

Servings: 4 Servings

Ingredients:

3 cub Sliced carrots
1 cub Sliced parsnips
Salt and pepper to taste
½ cub Chopped parsley
2 Zucchini or 4 pattypan
Squash or combination
1 Zucchini and 2 pattypan
Squash

Preparation:

1. In medium saucepan boil or steam carrots and parsnips together until very tender.

2. Drain and mash or puree in food processor.

3. Season to taste with salt and pepper.

4. Stir in chopped parsley.

5. Preheat oven to 350 degrees F.

6. To prepare vegetables for stuffing, trim ends from zucchini and cut in half lengthwise. Remove tops from pattypan squash. Hollow out vegetable centers with grapefruit knife, or teaspoon, leaving a border of vegetable all around. (Save vegetable pieces to use in soup.)

7. Boil or steam vegetables until barely tender, about 6 minutes.

8. Arrange vegetables in signle layer in oven-proof dish and pipe or spoon puree into vegetable boats.

9. Pour in just enough water to cover bottom of dish.

10. Cover and bake 15 minutes, or until heated through.

DEAL-A-MEAL CARDS USED: 2 Vegetable 76 Calories

Taken from Richard Simmons Deal-A-Meal Golden Edition Cookbook.

Enjoy!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Bread

Servings: 1 Servings

Ingredients:

¾ cub Water reserved from steamedasparagus (or othervegetable), cooled
1 ½ tablespoon Vegetable oil
1 ½ tablespoon Honey
½ teaspoon Salt
1 tablespoon Dried vegetable flakes
2 ¼ cub Bread flour
1 ½ teaspoon Yeast

Preparation:

I had very good luck today adapting a white bread recipe from "The Bread Machine Cookbook II" by Donna German. I had steamed some wonderful fresh asparagus last night and wanted to make use of the greenish steaming water.
I let it cool and used it for the water in the original recipe, plus added about a tablespoon of dried vegetable flakes. The bread got rave reviews at breakfast today. even my 6-year-old son, who normally finds flecks of anything in his food highly suspicious, said it was delicious. This recipe is for a "medium" loaf. It rises very nicely and made a light, sweet crust.

Add all ingredients in order listed above. Be careful to avoid letting yeast get wet if you are using a timer for overnight baking. Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by Paradise~Manifest <ausetkmt@concentric.net> on Aug 11, 1997

Vegetable Bread Roll-Up

Servings: 1 Servings

Ingredients:

1 package French bread dough
½ Onion, chopped
2 cub Vegetables, chopped, such asmushrooms, carrots,broccoli, zucchini
2 tablespoon Fat-free Parmesan cheese

Preparation:

I saw this recipe on TV, demonstrated by a woman who does Heart Smart in Detroit. It's easy and delicious.

Saute onions and mushrooms in a bit of water until soft, adding other veggies and cooking until relatively soft. Unroll package of fresh bread dough and spread veggies evenly over all. Top with Parmesan. Roll up carefully and place seam-side down on cooking sheet. Bake at 350 degrees for 25 minutes, until top is lightly browned. If top gets too brown, cover with aluminum foil for balance of baking time. Posted to fatfree digest V97 #037 by msillars@rmi.net (Mal Sillars) on Mar 25, 1997

Vegetable Breakfast Scramble

Servings: 2 Servings

Ingredients:

¼ cub Hot water
1 tablespoon Miso
1 tablespoon Low-sodium soy sauceOR
1 tablespoon Tamari
¼ teaspoon Turmeric powder
¼ teaspoon Dried basil
¼ teaspoon Dried dill
1 Sweet red pepper, diced
6 large Mushrooms, thinly sliced
1 small Onion, minced
¼ cub Safflower oil
8 ounce Firm tofu

Preparation:

In a small bowl, combine the water, miso, soy sauce or tamari, turmeric, basil and dill. Set aside.

In a large frying pan over medium-high heat, saute the peppers, mushrooms and onions in the oil, stirring frequently, for 10 minutes, or until the onions soften.

Crumble the tofu into small chunks and add to the pan. Cook, stirring frequently, for 5 minutes.

Pour the liquid mixture over the tofu and saute for 2 minutes.

Serve with a slice of toasted whole grain bread and piece of fruit.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Vegetable Briyani

Servings: 2 Servings

Ingredients:

2 cub Basmati rice
1 cub Vegetables steamed(green peas,beans,carrots,cauliflower etc)
2 medium Onions chopped
2 tablespoon Raisins
2 tablespoon Cashew nuts or sliveredalmonds
2 teaspoon Salt
1 teaspoon Turmeric powder
½ teaspoon Cinnamon powder
¼ teaspoon Clove powder
¼ teaspoon Nutmeg powder
¼ teaspoon Chilli powder
¼ teaspoon Coriander powder
3 tablespoon Ghee

Preparation:

Soak the basmati rice in water for 30 min and drain well.Melt 1 ½ T ghee in a skillet and saute' the onions and raisins and cashew nuts till they turn golden brown.Keep aside. Melt rest of the butter in the skillet and add basmati rice and fry till they don't stick together.Add all the spices and mix well. Preheat the oven to 375F .Empty the basmati rice into a baking pan add salt and 1 ½ cup of water. Cook for 20 min or until the rice is done. Add the vegetables, onions , raisins and cashewnuts to rice and mix well.

TNT'd by Imran C.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@onthenet.com.au> on Jul 6, 1997

Vegetable Broth

Servings: 8 Servings

Ingredients:

10 cub Water
½ medium Onion, peeled and finelychopped
4 Carrots, peeled and chopped
4 Celery stalks, chooped
1 cub Fresh parsley, finelychopped
¼ teaspoon Marjoram
Salt to taste
Pepper to taste
6 ounce Tomato paste (opt)

Preparation:

Place all the ingredients in a large pot and bring to a boil. Reduce heat, cofer pot, and simmer for 3 hours. Strain mixture if you prefer a clear broth, if you leave vegetables in broth, you have a simple vegetable soup. Serve hot.

Per serving: 23 calories, less than 1 grams fat, 1 grams protein, 0.8 milligrams iron, 5 grams carbohydrates, 28 milligrams calcium, 1.9 grams dietary fiber.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Vegetable Broth

Servings: 2 Quarts

Ingredients:

2 Unpeeled carrots, sliced
2 Leeks, both white and greenparts, washed and sliced
1 Green from the fennel bulb,or the bulb itself, sliced
2 Turnips, peeled and sliced
1 large Onion, sliced
3 Unpeeled garlic cloves, cutin half
1 bunch Parsley
4 Fresh thyme sprigsOR
1 teaspoon Dried thyme
1 Bay leaf
1 cub Mushroom stems
1 tablespoon Black peppercorns
1 cub Dry white wine

Preparation:

Combine all ingredients except peppercorns and wine in a 4-quart pot.
Pour over just enough water to cover and heat on high heat until liquid comes to a boil. Turn heat down, cover pot and keep broth at a slow simmer.

When vegetables have simmered 30 minutes, add peppercorns and white wine and simmer for 10 minutes more. Strain through a medium-mesh strainer into a clean pot or heat-resistant plastic container. Let broth cool, uncovered, for an hour before putting it in the refrigerator.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Vegetable Broth #1

Servings: 6 Servings

Ingredients:

3 quart Water
3 large Leeks; washed well, endsremoved; diced
3 large Onions; peeled, endsremoved; diced
1 cub Shallots; chopped
2 large Carrots; peeled, endsremoved; diced
3 cub Dry white wine
1 bunch Parsley stems; washed
2 Bay leaves
2 tablespoon Black peppercorns

Preparation:

Date: 24 Apr 96 00:31:21 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM> Place the water in a larges tock pot. Add the leeks, onions, shallots, carrots, and wine. Bring to a simmer over medium heat, skim the surface and add the parsley stems, bay leaves and peppercorns. Return to a gentle simmer, partially cover and cook for 4 hours, adding more water if necessary to keep the ingredients covered. Remove from heat and strain through a fine sieve; discard solids. Cool slightly and refrigerate until ready to use. Broth will keep in refrigerator for up to 5 days of well covered, or frozen for 1 month.

Nutritional info per serving:27 cal; 1g pro, 6g carb, tr fat (3%) Exchanges: 1 veg

Source: Miami Herald, 2/8/96, formatted by Lisa Crawford, 4/22/96

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #114

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Broth #2

Servings: 1 Servings

Ingredients:

2 cub Potato of your choice (I hadbakers on hand)
2 cub Chopped carrot
2 cub Chopped celery
2 cub Spinach leaves
1 Jalapeno; seeded and cut infourths
1 Red onion; peeled andchopped

Preparation:

From: Gretchen Gregory <livrite@aa.net>

Date: Mon, 19 Aug 1996 22:26:19 -0700
Place vegies in large pot and cover with water. Heat to near boiling, then reduce heat and simmer 40 minutes. Remove from heat and allow to set 30 additional minutes. Strain and separate. This makes a lot! Freeze some in icecube trays for use in "sauteing." For fasting, drink 2 cups per day.

fatfree digest V96 #230

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Broth Mix

Servings: 1 Cup

Ingredients:

4 tablespoon Celery salt
4 tablespoon Dried parsley flakes
6 teaspoon Garlic powder
6 teaspoon Salt
6 teaspoon Ground savory
2 teaspoon Dried marjoram
2 teaspoon Dried thyme
1 teaspoon Pepper
1 teaspoon Turmeric
1 teaspoon Ground sage

Preparation:

Combine all ingredients and mix well. Mix again before using. Store in a jar.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Vegetable Broth with Lentil and Tomato

Servings: 1 Servings

Ingredients:

2 teaspoon Olive oil

COARSELY CHOP:
2 Onions
2 large Carrots
1 Stalk leafy rib celery

ADDITIONS:
4 large Mushrooms; sliced
6 cub Water
2 Leeks (dark green leaves androots only); washed
8 Sprigs fresh parsley
4 Sprigs fresh thyme
4 Garlic cloves
4 Bay leaves; or less by half
3 tablespoon Brown lentils; soaked,drained and sorted
1 tablespoon Tomato paste
2 teaspoon Salt

Preparation:

In a soup pot, heat oil over high. Add onions, carrots, celery and mushrooms. Cook, stirring occasionally, until browned, 10 to 15 minutes.
Add remaining ingredients. Bring to a boil. Reduce heat to low, cover and simmer for 45 minutes. Strain broth through a fine sieve; discard solids.
Makes about 5 cups.

STORAGE: The broth will keep in the refrigerator for up to 2 days or in the freezer for up to 6 months.

TIPs: *Crack a bay leaf and sniff. If fresh and aromatic, use 2 leaves in the soup. *Coarsely chop the carrots and onion and celery together in a food processor fitted with metal blade. *No need to peel the garlic. You may want to peel the onion. Scrub the carrots and wash the leek. *Results:
a generous quart of an amber or apricot colored broth, slightly cloudy.
Chill the broth and the oil separates. Guessing that about 1 tsp of the oil was absorbed by the onion and maintained. PER BATCH SKIMMED: 500 cals, 8.6 g fat (14.2%). PER BATCH UNSKIMMED: 539 cals, 13.1 g fat (20.1%)

CREDITS: Positively Vegetarian Dec 97 by Deborah Madison for Eating Well, a montly magazine. Tested:patHanneman Dec 21, 1997. Sent to Eat-lf Recipe Archive.

Recipe by: Deborah Madison for Eating Well (1997:Dec)

Posted to Digest eat-lf.v097.n323 by KitPATh <phannema@wizard.ucr.edu> on Dec 22, 1997

Vegetable Broth,"Pure and Simple" (Vegan)

Servings: 3 Quarts

Ingredients:

2 cub Tomato juice; or V-8
2 ½ cub -Water
2/3 cub Soy sauce
2 Garlic cloves; or more mince
2 large Onions; chop; or flakes
1 tablespoon Basil

Preparation:

Use for cooking seitan - or whatever. It can be reduced by boiling and thickened with flour and water, or arrowroot, and used as a gravy. From Paul Savard's "Pure & Simple" food store, 274 Glen St., Glens Falls, NY 12801 Formatted by Jim Kessler RBFV65A
:

D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Bundles with Dijonaise Sauce

Servings: 8 Servings

Ingredients:

Stephen Ceideburg

VEGETABLE BUNDLES:
4 Green onion tops
8 ounce Frozen whole green beans
3 medium Carrots *
1 medium Red bell pepper**
1 medium Yellow bell pepper**

DIJONAISE SAUCE:
2 tablespoon Butter
4 teaspoon All-purpose flour
¼ teaspoon Salt
¼ teaspoon White pepper
1 ¼ cub Milk or half-and-half
2 tablespoon Dijon mustard

Preparation:

* cut into thin, 4-inch-long strips ** cut into long thin strips

To prepare Vegetable Bundles: In a large skillet, cook green onion tops in small amount of boiling water, about 3 to 4 minutes or until just limp.
Drain and cool.

Gather beans, carrots, and peppers into 8 bunches, using an assortment of each. Carefully tie each bundle with a cooled green onion strip. Place bundles in a steamer basket and set in a large saucepan or skillet. Steam over boiling water 7 minutes or until vegetables are tender-crisp.

To prepare Dijonaise Sauce: In saucepan over medium heat, melt butter, stir in flour, salt and pepper. Add milk. Cook and stir until the sauce is thickened and bubbly. Cook and stir for 1 minute more. Remove from heat and stir in mustard.

Spoon sauce over steamed bundles. Or pool on a platter and arrange bundles over the sauce.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Burger

Servings: 1 Servings

Ingredients:

½ Onion; chopped
2 tablespoon Butter
1 Rib celery; chopped
1 Carrot; chopped
1 cub Ground walnuts or pecans
½ cub Seasoned bread crumbs
½ cub Rice; cooked
2 Eggs
Salt
Pepper

Preparation:

In large skillet saute onion in butter. Cook until translucent. Add celery and carrot. Cook until soft. Let cool. Mix in remaining ingredients. Form mixture into patties. Broil until begins to brown. Serve Recipe By : From My Garden SHOW #5525

Posted to MC-Recipe Digest V1 #230

Date: Mon, 30 Sep 1996 00:48:18, -0500

From: KKBG35A@prodigy.com (MRS RUTH D BURKHARDT)

Vegetable Burger Soup

Servings: 1 Servings

Ingredients:

½ pound Ground beef
2 cub Water
1 can (16-oz) stewed tomatos
1 can (8-oz) tomato sauce
1 package (10-oz) frozen mixed
Vegetables
¼ cub Dry onion soup mix
1 teaspoon Sugar

Preparation:

In large saucepan, brown ground beef. Drain off excess fat. Stir in water, stewed tomatos, tomato sauce, vegetables, onion soup mix and sugar. Bring to boiling. Cook and simmer 20 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Burgers

Servings: 6 Servings

Ingredients:

1 potato
1 onion
½ cub walnuts or pecans (ground)
4 tablespoon oil
1 cub cooked oatmeal
1 cub bread crumbs
1 teaspoon salt
½ teaspoon sage
2 tablespoon soy sauce

Preparation:

In blender,grind together potato,onion and nuts. Saute mixture in oil until soft. Add remaining ingredients. Mix throughly. Form into burger patties and fry until brown on both sides, or bake on oiled sheet in 350 degree oven until brown. ~--

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Burgers

Servings: 8 Servings

Ingredients:

2 ounce Bulgur wheat
¼ cub Canola oil
1 ¼ cub Finely chopped mushrooms
1 ½ cub Finely chopped carrots
2 cub Finely chopped onions
2 tablespoon Minced garlic
¾ cub Walnuts
½ cub Sunflower seeds
½ cub Wheat germ
1/3 cub Chopped parsley
2 tablespoon Chopped dill
3 tablespoon Tahini (sesame seed paste)
1 ¼ cub Cooked chickpeas
3 tablespoon Tamari
3 tablespoon Lemon juice
¼ teaspoon Cayenne pepper
½ teaspoon Salt
¾ teaspoon Freshly ground pepper
¾ teaspoon Ground cumin
Oilfor rubbing burgers & grill

Preparation:

Put bulgar in a bowl of hot water, soak for 10 minutes or until tender,drain.

Heat oil in a skilled, saute mushrooms, carrots, onions, garlic for 15 mins. Let cook.

Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds, bulgur, and wheat germ.

Mix sauteed vegetables with parsley, dill, cahini, chickpeas, tamari, lemon juice, cayenne, salt, pepper, and cumin until blended (small lumps ok).

Add to the sesame-bulgur mixture, mix well.

Chill thoroughly to firm the mixture.

Shape into patties, pat with oil, cook 4 minutes on each side, flip carefully with a Wide spatula to keep from falling apart.

Serve on toasted rolls with slices of tomato, sprouts, cucumber, yogurt.

Serves 8 to 10, depending upon size of patties/rolls.

Yum, with a nice chopped (medium dice) marinated fresh vegetable salad or coleslaw or carrot slaw.

From: swelch@pioneer.arc.nasa.gov (Shaun Welch) @Newsgroups:
rec.food.recipes

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Burgers

Servings: 1 Servings

Ingredients:

1 medium Potato
1 small Onion
½ cub Walnuts -- or pecans
4 tablespoon Oil
1 cub Oatmeal -- Cooked
1 cub Bread crumbs
1 teaspoon Salt
½ teaspoon Sage
2 tablespoon Soy sauce

Preparation:

Grind or chop in blender first 3 ingredients. Saute in oil until soft. Add remaining ingredients. Mix thoroughly. Form into burger patties and fry until brown on both sides, or bake on oiled sheet at 350 degrees

Original poster:

From the collection of Sue Smith, S.Smith34, TXFT40A@Prodigy.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Burritos

Servings: 6 Servings

Ingredients:

8 Tortillas; * see note

SAUCE:
1 small Yellow onion; chopped
1 Garlic clove; crushed
¼ cub Water
¼ cub Chili peppers, canned;chopped
½ tablespoon Chili powder
½ teaspoon Ground cumin
¼ teaspoon Coriander; ground
1 dash Cayenne
8 ounce Tomato sauce; ** see note
¼ cub Tomato paste; *** see note
1 cub Water

FILLING:
1 small Yellow onion; chopped
½ cub Green bell pepper
¼ pound Fresh mushrooms; cleaned &chopped
½ cub Water
½ cub Corn kernels; frozen fresh
1 cub Zucchini; chopped
1 teaspoon Chili powder
½ teaspoon Ground cumin

Preparation:

Sauce: Saute the onion and garlic in the water for 5 minutes. Add the green chilles and spices, stir, and saute a few minutes. Add the remaining ingredients, mix well, and simmer for 15 minutes. Set aside.

Filling: Saute the onion, green pepper, and mushrooms in the water for 5 minutes. Add the corn, zucchini, and spices, saute about 10 more minutes, and set aside.

Preheat the oven to 350 degrees. Place about 1/3--½ cup filling down the center of each chapati or tortilla and roll up. Spread 1 cup sauce over the bottom of a covered casserole dish. Place the burritos seam-side-down in the casserole. Pour the rest of the sauce over the burritos, cover, and bake for
30 minutes.

VARIATION: FOR "CHEESE" BURRITOS, use potato-based Melty Cheese (recipe page 264 in THE MCDOUGALL PROGRAM) instead of the sauce given here...
NOTES : * Whole Wheat tortillas. Use Whole wheat torillas in recipe and add
to Mastercook's database!
** Low sodium tomato sauce. Use low sodium tomato sauce in recipe and add to
Mastercook's database.

Vegetable Cake

Servings: 8 Servings

Ingredients:

1 large Head of cabbage, coarseouter leaves discarded
1 cub Cooked green beans, cut into½-inch pieces
1 cub Cooked green peas
1 large Carrot, cut into ¼-inchpieces, cooked in boilingsalted water until tender,then drained
White part of 2 leeks,halved lengthwise, washedwell, chopped (about 1½cups), cooked in boilingsalted water until tender,then drained
1 package (10-ounce) frozen choppedspinach, cooked accordingto package directions,then drained
4 large Eggs -or-
1 cub Egg substitute
1 cub Skim milk
¾ teaspoon Salt
Pepper to taste

SPECIAL TOMATO SAUCE:
5 Scallions, chopped
1 tablespoon Olive oil
2 pound Tomatoes, peeled, seeded andchopped
¼ teaspoon Dried basil, crumbled
¼ teaspoon Salt
⅛ teaspoon Cayenne
1/3 cub Skim milk

Preparation:

In a large pot of boiling salted water, cook cabbage for 2 minutes. Peel off two outer leaves carefully and repeat the process until six large outer leaves in all are removed. Reserve the remaining cabbage for another use and cut the ribs from the six cabbage leaves.

Line a buttered 1-quart round baking dish with the cabbage leaves, leaving some overhang to cover the filling.
Layer the green beans, peas, carrots, leeks and spinach over the cabbage leaves. In a small bowl, whisk together the eggs, milk, salt and pepper to taste. Pour mixture over the vegetables and fold the overhanging cabbage over the filling. Cover the dish with foil, put in a baking pan, and add enough boiling water to the pan to come 1 inch up the side of the dish.

Bake the vegetable mixture in a preheated 350-degree oven for 1 hour. Remove the dish from the baking pan and let cake cool for 30 minutes. Remove the foil and run a knife around the edge of the cake. Invert the cake onto a serving plate.

To make the sauce: In a skillet, cook scallions in oil over moderately low heat, stirring occasionally, for 10 minutes. Add tomatoes, basil, salt and cayenne. Cook the mixture, stirring, for 3 minutes. Puree the mixture in a food processor or blender. Add the milk and blend sauce until smooth. Serve over vegetable cake.

Nutrition information per ⅛ of cake: 129
calories, 19 grams carbohydrate, 3.8 grams fat, 7.3 grams protein.

Exchanges per serving: 1 starch/bread, 1
vegetable, 1 fat.

Posted to MasterCook Digest V1 #182

Date: Thu, 07 Nov 96 08:12:29 -0800

From: PatH <phannema@wizard.ucr.edu>

Vegetable Cake (Chitwood)

Servings: 8 Servings

Ingredients:

1 large Cabbage
COOKED AND DRAINEDVEGETABLES:
1 cub Green beans; cut into ½"pieces
1 cub Green peas
1 large Carrot; cut into ¼" dice,White part of
2 Leeks; see detail
10 ounce Frozen chopped spinach
4 large Eggs; or one cup eggsubstitute
1 cub Skim milk
¾ teaspoon Salt
Pepper; to taste

SPECIAL TOMATO SAUCE:
5 Scallions; chopped
1 tablespoon Olive oil
2 pound Tomatoes; peel seed and chop
¼ teaspoon Dried basil; crumbled
¼ teaspoon Salt
⅛ teaspoon Cayenne pepper
1/3 cub Skim milk

Preparation:

LEEK DETAIL: Cut to retain white part of each leek. Halve leeks lengthwise; wash well. Chop and cook in boiling water until tender.

CABBAGE: Remove and discard any coarse outer leaves of the cabbage without tearing the next layer. In a large pot of boiling salted water, cook cabbage for 2 minutes. Peel off two outer leaves carefully and repeat the process until six large outer leaves in all are removed. Reserve the remaining cabbage for another use.

Cut the ribs from the six softened cabbage leaves.

Line a buttered 1-quart round baking dish with the cabbage leaves, leaving some overhang to cover the filling. Layer the green beans, peas, carrots, leeks and spinach over the cabbage leaves.

In a small bowl, whisk together the eggs, milk, salt and pepper to taste.
Pour mixture over the vegetables and fold the overhanging cabbage over the filling. Cover the dish with foil.

Put dish in a baking pan, and add enough boiling water to the pan to come 1 inch up the side of the dish.

Bake the vegetable mixture in a preheated 350F oven for 1 hour. Remove the dish from the baking pan and let cake cool for 30 minutes. Remove the foil and run a knife around the edge of the cake. Invert the cake onto a serving plate.

To make the SAUCE: In a skillet, cook scallions in oil over moderately low heat, stirring occasionally, for 10 minutes. Add tomatoes, basil, salt and cayenne. Cook the mixture, stirring, for 3 minutes. Puree the mixture in a food processor or blender. Add the milk and blend sauce until smooth. Serve over vegetable cake.

Nutrition information per ⅛ of cake: 129 calories, 19 grams carbohydrate, 3.8 grams fat, 7.3 grams protein. Exchanges per serving: 1 starch/bread, 1 vegetable, 1 fat.

"Southern Style Diabetic Cooking" (American Diabetes Association, publisher) Posted Path McRecipe 07 No 96]--
Recipe By : Marti Chitwood (1996) Southern-Style Diabetic Cooking

Posted to MC-Recipe Digest V1 #284

Date: Thu, 07 Nov 1996 12:13:05 -0800

From: Hanneman <phannema@wizard.ucr.edu>

Vegetable Calzone W/herbed Pizza Crust

Servings: 6 Servings

Ingredients:

1 tablespoon Stone-ground or degerminatedcornmeal
1 ½ cub Chopped cooked green beans(about ½ pound)
1 cub Finely chopped zucchini(about 1 medium)
1 cub Nonfat Ricotta cheese
¾ cub Chopped onions (about 1 ½medium)
2 tablespoon Chopped fresh -or-
2 tablespoon Dried basil leaves
¼ teaspoon Pepper

HERBED PIZZA CRUST:
1 package Regular active dry yeast
½ cub Warm water (105 to 115degrees)
½ cub Whole wheat flour
½ cub Tomato juice
2 tablespoon Chopped fresh -or-
1 tablespoon Freeze-dried chives
1 tablespoon Chopped fresh -or-
1 teaspoon Dried rosemary leaves;crushed
1 teaspoon Olive or vegetable oil
¼ teaspoon White pepper
1 ½ -(up to)
1 ¾ cub All-purpose flour

Preparation:

Date: Fri, 21 Jun 1996 17:33:34 -0400

From: Chris Susalski <DntlQueen@AOL.COM>

6 servings, from Betty Crocker's New Choices Cookbook

Heat oven to 400 degrees. Spray cookie sheet with nonstick cooking spray.
Prepare Herbed Pizza Crust. Sprinkle cornmeal on cookie sheet. Mix remaining ingredients.

Divide dough into halves. Roll one ahlf into 9-inch circle on lightly floured surface. Spread half of the vegetable mixture on lower half of circle to within 1 inch of edge. (Keep edge of circle clean to ensure secure seal.) Fold top half of dough carefully over filling. Pinch edges with fingers or fork to seal securely. Place on cookie sheet. Repeat with remaining dough and filling. Cut slit in toop of each. Bake 20 to 25 minutes or until golden brown.

Herbed Pizza Crust: Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour, ½ cup at a time, to make dough easy to handle.

Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead about 5 minutes or until smooth and elastic. Spray medium bowl with nonstick cooking spray. Place dough in bowl, and turn greased side up.
Cover and let rise in warm place 45 to 60 minutes or until double. (Dough is ready if indentation remains when touched.) Punch down dough.

Nutrition info for 1 serving: Calories - 225, Protein - 11 g, Carbohydrate ~ 41 g, Fat - 2, Dietary Fiber - 5, Cholesterol - 15 mg, Sodium - 130 mg, Postassium - 360 mg.

EAT-L DIGEST 20 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Calzones

Servings: 4 Servings

Ingredients:

1 medium Carrot; about 1cup
1 cub Broccoli flowerets
1 cub Part-skim mozzarella cheese;shredded
¾ cub Part-skim ricotta cheese
½ cub Red bell pepper; chopped
1 Clove garlic; minced
1 teaspoon Fresh parsley; chopped
⅛ teaspoon Black pepper
½ teaspoon Olive oil
½ small Onion; chopped
1 package Refrigerated pizza dough; 10oz

Preparation:

1. Preheat oven to 350.F. Spray a baking sheet with vegetable cooking spray. In a medium pot, bring 2 qts on water to a boil over medium heat; add carrot; cook broccoli; cook until crisp-tender, about 1 minutes longer.
Drain and rinse under cold water; drain again. In a large bowl, combie carrot, broccoli, mozzarella, ricotta, red pepper, garlic, parsley and black pepper. Mix well.

2. In a small saucepan, heat oil over medium heat; add onion; saute until softened, about 3 minutes. Add onion to vegetable mixture. Mix well.

3. Divide dough into 4 balls. Roll each ball into an 8 inch circle. Place filling evenly over half of each circle, leaving a 1 inch border. Fold dough over filling; pinch edges together to seal.

4. Place on prepared baking sheet. Prick tops with a fork. Bake calzones until golden, about 25 minutes. Serve immediately.

NOTES : I made my own pizza dough in the bread machine.

Recipe by: Healthy Meals In Minutes

Posted to MC-Recipe Digest V1 #918 by Christopher and Amy Kiger <akiger@delanet.com> on Nov 20, 1997

Vegetable Casserole

Servings: 8 Servings

Ingredients:

LISA CRAWLEY TSPN00B:
1 cub Peas
1 cub Green Beans
1 cub Carrots; sliced
1 cub Mushrooms
1 Egg
1 teaspoon Margarine; melted
½ cub Milk
Salt and Pepper; to taste
Veg. Cooking Spray

Preparation:

Cook veg. in sm. amt. of boiling salted water til crisp-tender; drain. Chop veg. fine. Whip egg til lemon colored; add margarine and milk. Blend well.
Add chopped veggies, salt and pepper. Pour into baking dish coated w/ veg.
spray. Cover and bake at 350 for 45 min. or til set. Yield: 8 servings Exchange/serving: 1 vegetable Calories/serving: 36

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Casserole #1

Servings: 4 Servings

Ingredients:

1 package (10 To 12 Oz) frozen frenchstyle
1 package (10 To 12 Oz) whole kernelcorn
½ cub Mayonnaise
½ cub Sharp cheddar cheese;shredded
1 ½ cub Med. green pepper; chopped
½ cub Celery; chopped
½ cub Onion; chopped

Preparation:

Defrost vegetable and dry off a bit between paper towels.

Then mix all ingredients together well. Bake in greased casserole (2 qt.) with 1 cup soft bread crumbs and 2 tablespoon butter on top.

350 degrees for 25 - 30 minutes.

A wonderful dish to take when you go to a friends house or potluck supper.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 26, 1998

Vegetable Casserole #2

Servings: 4 Servings

Ingredients:

½ pound Fresh green beans
2 large Potatoes
5 Cloves garlic
4 tablespoon Olive oil
Crushed hot pepper to taste

Preparation:

Saute garlic in olive oil until slightly browned. Add potatoes and beans and pepper. Cook on medium heat until potatoes are soft and mushy but still in chunks.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 26, 1998

Vegetable Casserole (Vegetarian)

Servings: 6 Servings

Ingredients:

1 cub Onions -- diced
1 Green pepper -- diced
1 tablespoon Salad oil
1 pound Broccoli
4 Carrots -- diced
8 ounce Tomato sauce
1 Bay leaf
½ teaspoon Ground basil -- or 2 tsp
Fresh
Salt -- to taste
1 bunch Swiss chard -- chopped
2 tablespoon Fresh parsley
2 cub Mashed potatoes
Paprika

Preparation:

1. Dice onion, dice pepper, peel and dice carrots, cut the broccoli into flowerets and stems. For Swiss chard or spinach, wash, trim and cut into bite-sized pieces. 2. Saute onion and peppers in oil in a large skillet. 3.
Add broccoli, carrots, tomato sauce, bay leaf, basil and salt to taste.
Blend thoroughly. Bring to a boil, cover, reduce heat to simmer, and cook vegetables until just tender. Will take about 15 minutes. 4. Stir in chard or spinach. Transfer to a 13 x 9 x 2-inch baking dish. 5. Blend parsley into prepared potatoes; spread over top of vegetables. 6. Bake in preheated 350-degree oven for 15 minutes. Sprinkle with paprika if you wish; it adds color.

Serve hot or warm.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Casserole W/cornbread Dressing

Servings: 6 Servings

Ingredients:

FILLING:
2 tablespoon Butter, soy margarine or
Canola oil
1 medium Onion, finely chopped
3 Cloves garlic, minced
2 large Tomatoes, finely chopped
½ cub Water
1 medium Potato, chopped into 1-in.
Cubes
1 medium Sweet potato, chopped into
1-inch cubes
1 cub Green beans, cut into 1" pcs
1 cub Broccoli or cauliflower
Florets chopped into 1" pcs
Salt and pepper to taste
½ cub Frozen peas, thawed

CORNBREAD TOPPING:
1 Egg, or Ener-G egg replacer
To equal 1 egg
1 tablespoon Sugar
½ cub Buttermilk or soymilk
½ cub Cornmeal
½ cub Unbleached white flour OR
Whole wheat pastry flour
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ cub Frozen corn, thawed
1 teaspoon Seeded, chopped jalapeno
1 tablespoon Drained, chopped pimiento

Preparation:

Vegetables: Heat marjarine or oil in a large skillet. Add onions, garlic, saute til onion translucent, about 5 mins. Add tomatoes and water, bring to boil. Add potato. Cover and simmer for 5 minutes. Add sweet potato, green beans, and brocooli or cauliflower. Simmer, covered, for 5 more minutes.
Add salt and pepper. (The vegetables are not thoroughly cooked at this stage). Add peas. Remove from heat and keep covered until the topping is ready

Topping: Preheat oven to 425F degrees. Beat together egg or egg replacer and sugar in a large bowl until smooth and creamy. Fold in buttermilk or soymilk.

In a separate bowl, combine cornmeal, flour, baking powder and baking soda.
Add corn and jalapeno.

Add the egg mix into the cornmeal mix and stir until smooth.

Place vegetables in a lightly oiled 8- or 9-inch square pan or a casserole dish. Spread cornmeal batter in an even layer over vegetables. Sprinkle pimiento on top and gently pat into batter.

Bake for 18 to 20 minutes or until a toothpick inserted on top comes out clean.

Best served warm, but also good at room temperature.

To serve: Score the surface lightly with a knife to indicate where to cut for each serving.

Makes 4 to 6 servings.

Nutritional Information per serving: 286 calories; 10 g protein; 5 g fat; 53 g. carbohydrate; 62 mg. cholesterol if buttermilk, eggs and butter are used; 0 mg cholesterol if soy margarine, egg replacer and soymilk are used; 545 mg sodium; 9 g. fiber.

Source: "Vegetarian Times", November 1992
Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21, 1998

Vegetable Casserole with Cheese

Servings: 4 Servings

Ingredients:

2 cub brown rice, cooked 2 c broccoli, cut 2 x carrots, cut in julienne
strips 1 x zucchini 1 c green beans, cut 1 x marinara sauce jar, 16oz 1 c
Monterey Jack cheese, shredded or 1 c chedder cheese, shredded ¼ c sesame
seeds

Preparation:

Preheat oven to 375degrees. Place rice in bottom of casserole dish. Steam vegetables for 5-7 minutes, then spoon vegetables over rice. Top with marinara sauce. Cover and bake 30 minutes. Sprinkle cheese over casserole and top with sesame seeds.

~--

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Casserole with Cornbread Dressing

Servings: 6 Servings

Ingredients:

FILLING:
2 tablespoon Butter, soy margarine or
Canola oil
1 medium Onion, finely chopped
3 Cloves garlic, minced
2 large Tomatoes, finely chopped
½ cub Water
1 medium Potato, chopped into 1-in.
Cubes
1 medium Sweet potato, chopped into
1-inch cubes
1 cub Green beans, cut into 1" pcs
1 cub Broccoli or cauliflower
Florets chopped into 1" pcs
Salt and pepper to taste
½ cub Frozen peas, thawed

CORNBREAD TOPPING:
1 Egg, or Ener-G egg replacer
To equal 1 egg
1 tablespoon Sugar
½ cub Buttermilk or soymilk
½ cub Cornmeal
½ cub Unbleached white flour OR
Whole wheat pastry flour
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ cub Frozen corn, thawed
1 teaspoon Seeded, chopped jalapeno
1 tablespoon Drained, chopped pimiento

Preparation:

Vegetables: Heat marjarine or oil in a large skillet. Add onions and garlic, and saute until onion is translucent, about 5 minutes. Add tomatoes and water and bring to a boil. Add potato. Cover and simmer for 5 minutes.
Add sweet potato, green beans, and brocooli or cauliflower. Simmer, covered, for 5 more minutes. Add salt and pepper. (The vegetables are not thoroughly cooked at this stage). Add peas. Remove from heat and keep covered until the topping is ready Topping: Preheat oven 50 425 degrees.
Beat together egg or egg replacer and sugar in a large bowl until smooth and creamy. Fold in buttermilk or soymilk. In a separate bowl, combine cornmeal, flour, baking powder and baking soda. Add corn and jalapeno. Add the egg mixture and stir until smooth. Place vegetables in a lightly oiled 8- or 9-inch square pan or a casserole. Spread cornmeal batter in an even layer over vegetables. Sprinkle pimiento on top and gently pat into batter.
Bake for 18 to 20 minutes or until a toothpick inserted on top comes out clean. Best served warm, but also good at room temperature. To serve: Score the surface lightly with aknife to indicate where to cut for each serving.
Makes 4 to 6 servings. Per serving: 286 calories; 10 g protein; 5 g fat; 53 g. carbohydrate; 62 mg. cholesterol if buttermilk, eggs and butter are used; 0 mg cholesterol if soy margarine, egg replacer and soymilk are used; 545 mg sodium; 9 g. fiber. From _Vegetarian Times_, November 1992

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Casserole/topping

Servings: 8 Servings

Ingredients:

12 ounce White shoepeg corn, drained
16 ounce French style string beans,drained
2 ounce Pimiento, drained
½ Can cream of celery soup
½ teaspoon Salt
½ teaspoon Pepper
½ cub Celery, chopped
½ cub Onion, chopped
¼ cub Sour cream
½ cub Sharp cheese, grated
Topping:
1 cub Ritz crackers
½ Stick butter, melted
½ cub Slivered almonds

Preparation:

Combine all ingredients, mix well. Put in 10x16 buttered casserole.

Topping: Combine crushed ritz crackers, butter and almonds. Sprinkle over casserole and bake at 350 for 40-45 minutes.

Can be frozen.
Posted to Bakery-Shoppe Digest V1 #237 by "Linda Hendren" <LindaH@nconline.com> on Sep 14, 1997

Vegetable Chabotte (Pareve)

Servings: 1 Servings

Ingredients:

1 tablespoon Oil
1 tablespoon Green onion; chopped
½ medium Onion; cut in chunks
3 medium Cloves garlic; chopped fine
½ cub Sliced leeks; white portiononly
4 Stalks celery; sliceddiagonally
1 can (14 oz) stewed tomatoes
1 can (8 oz) tomato sauce
½ cub Water
Salt and pepper to taste
½ teaspoon (optional)
½ teaspoon Parsley flakes; (up to 1)
½ teaspoon Oregano
1 Green bell pepper; cut inchunks
2 small Zucchini; cut in slices

Preparation:

Here are recent posts to the rfcj ng ...

From: sharon.stein@mcmail.vanderbilt.edu

This was submitted by Mary Kovshoff, who wrote: "A traditional dish I learned from my Italian mother, Teresa Mandino, who got it from her mother, who got it from her mother. Delizioso!!!"

Heat oil, add green onion, garlic, leeks and celery, mix well. Cover and cook, stirring occasionally until onion is transparent. In medium bowl mix stewed tomatoes, tomato sauce, water, salt, pepper, sugar, parsley and oregano. Add to saucepan and bring to a boil. Reduce heat, simmer 15 mins.
Add bell peppers and zucchini and continue to simmer, covered, another 15 mins. Keeps 2-3 days in fridge. Serves 6.

Variations: Substitute 3 sprigs parsley for parsley flakes, or use eggplant instead of zucchini and/or also add mushrooms. Can be served with chicken, turkey, fish, veal, meat and omelettes.

The ISBN number is 0-9630953-0-7.

Posted to JEWISH-FOOD digest V97 #311 by "Jeffrey A. Freedman" <jefffree@eskimo.com> on Nov 29, 1997

Vegetable Cheddar Chowder

Servings: 10 Servings

Ingredients:

3 cub Water
3 Chicken bouillon cubes
4 medium Potatoes; peeled & diced
1 cub Thinly sliced carrots
1 medium Onion; sliced
½ cub Diced green pepper
1/3 cub Butter or margarine
1/3 cub Flour
3 ½ cub Milk
4 cub Shredded sharp cheddarcheese
2 ounce Diced pimiento; drained
¼ teaspoon Hot sauce; optional
Pimiento cutouts
Fresh parsley sprigs

Preparation:

Combine water and bouillon cubes in dutch oven; bring to a boil. Add vegetables; cover and simmer 12 minutes or until vegetables are tender.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, stirring until melted.

Stir cheese sauce, pimiento, and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated (do not boil). Garnish each serving with pimiento cutouts and a parsley sprig.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998

Vegetable Cheese Baked Potato

Servings: 6 Servings

Ingredients:

3 large Baking potatoes -- 3 oz
2 tablespoons Skim milk ¼ cup Green onion -- sliced ¼ teaspoon
Pepper ½ cup Broccoli flowerettes ½ cup Sweet red pepper -- cut into
½ cup Cauliflower flowerettes ½ cup Water ½ pound FF Process
Cheese Product -- cut into 1" cubes ½ cup Skim milk ¼ teaspoon Dill
weed

Preparation:

Heat oven to 350 F. Clean and scrub potatoes. Prick several times with fork. Bake directly on oven rack for 1 hour or until softened (or microwave for approx. 3-4 minutes each). Remove from oven and cut potatoes in half lengthwise. Holding each potato half in a towel, scoop out center, leaving a ¼" shell. With mixer, beat togethr cooked potato, 2 tb skim milk, green onions and pepper, beating until smooth. Fill potato shells with mixture and keep warm. Cook broccoli, red pepper slices and cauliflower in water until crisp-tender. Drain. In same saucepan, place cheese cubes and milk. Cook over medium heat, stirring occasionally, until cheese melts. Stir in vegetables and dill weed. Serve over potatoes. 6 servings, each 103 calories, 10 g protein, 16 g carbohydrates, 0 g fat, 7 mg cholesterol, 547 mg sodium.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Cheese Casserole

Servings: 4 Servings

Ingredients:

8 Whole-wheat bread slices
¾ cub Gruyere cheese -- shredded
¼ cub Chopped green onions
3 Eggs -- slightly beaten
1 ¼ cub Milk
¼ cub Mayonnaise
½ teaspoon Tabasco sauce
½ teaspoon Ground basil -- * see note
1 dash Salt
2 Tomatoes -- sliced

Preparation:

* Use 1 tablespoon chopped fresh basil if preferred. Substitute Swiss cheese for Gruyere if preferred.

1. Use a 9 x 9-inch pan or baking dish. Grease the pan with margarine.
Place 4 slices of the bread in the bottom of pan. Sprinkle with ½ cup of the cheese and the green onions. Top with remaining bread slices. 2.
Combine eggs, milk, mayonnaise, Tabasco, basil and salt in small bowl; mix well. Pour the egg mixture over the bread; press so bread is covered with the liquid. 3. Cover and refrigerate 30 minutes or longer. 4. Uncover and top with thin slices of tomatoes and sprinkle with the remaining cheese.
Bake in preheated 350-degree oven 30-35 minutes. It is done when a knife inserted near center comes out clean. Let stand 10-15 minutes before serving.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Cheese Chowder

Servings: 6 Servings

Ingredients:

MR FOOD CKBK:
2 cub Water
10 ¾ ounce Cn chicken broth
1 cub Carrots, sliced
½ cub Onion, chpd
1 cl Garlic, sm, minced
⅛ teaspoon Pepper
2 cub Broccoli, coarsely chpd
2 tablespoon All purp flour
¾ cub Milk
1 ½ cub Swiss cheese, shredded

Preparation:

Sure to get raves. Use any combo of veggies--fresh, frozen, or leftover. If using cooked vegs add after stirring flour mixture into soup base.

Place water, broth, carrots, onion, garlic, and pepper in lg saucepan.
Bring to boil, cover, reduce heat; simmer 10 mins. Add broccoli; return soup to boil. Meanwhile combine flour and milk. Slowly add to boiling soup stirring constantly. Cook over med heat, stirring occasionally, 10 mins or until thickened and bubbling. Stir in cheese.
Posted to MM-Recipes Digest V3 #190

Date: Sun, 7 Jul 1996 17:46:57 -0400

From: Dan Schamber <dansch@haven.ios.com>

Vegetable Cheese Enchiladas

Servings: 4 Servings

Ingredients:

Filling----
8 Corn tortillas -- 6" in
Diameter
1 medium Zucchini -- cut into ½"
Cubes
1 cub Rice -- cooked
2 small Onions -- chopped fine
1/3 cub Fat-free sour cream
1 cub Monterey jack cheese --
Shredded
¼ teaspoon Salt
¼ teaspoon Black pepper
Sauce----
2 teaspoon Olive oil
1 medium Onion -- chopped
2 Cloves garlic -- minced
1 tablespoon Chili powder
1 14 ½ can
½ cub Chicken broth
3 tablespoon Coriander
Tomatoes -- stewed

Preparation:

Preheat oven at 350. Prepare a 11 x 9 x 2 pan with cooking spray. Wrap tortillas in aluminum foil and heat in oven for 7 to 10 minutes or until softened. Meanwhile, in a saucepan of boiling water, blanch zucchini for 2 minutes or until just tender. Drain, rinse under cold water to stop the cooking, and pat dry with paper towel. In a large bowl, combine zucchini, rice, onions, sour cream, ½ cheese, salt, and pepper. Spoon ⅛ of the filling onto each tortilla and spread it down the center. Roll tortillas to enclose filling and arrange, seam side down, in prepared pan. Cover pan with aluminum foil and bake the enchiladas for 10 minutes or until heated through. Meanwhile, prepare sauce. In a medium saucepan, heat oil over moderate heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and chili power and cook, stirring for 1 minute. Add tomatoes and broth, simmer and stirring occasionally, for 10 minutes or until sauce has thickened slightly. Stir in coriander.
Spoon sauce over enchiladas, sprinkle with remaining ½ cup cheese, and bake 8 to 10 minutes longer or until cheese has melted and the sauce is bubbling.

Recipe By : Reader's Digest Live Longer Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Cheese Loaf

Servings: 4 Servings

Ingredients:

2 tablespoon Diet margarine, divided*
1 cub Each minced carrots andchopped scallions
6 ounce Peeled potato, shredded
2 Garlic cloves, minced
1 cub Cooked chopped broccoli
3 tablespoon All purpose flour
1 Cube chicken bouilliondisolved in:
1 tablespoon Boiling water (up to 2)
½ cub Skim milk
4 ounce Low fat cheddar cheese
½ cub Part skim ricotta cheese
½ cub Plus 1 Tbs. plain breadcrumbs
2 Eggs
Salt and pepper
2 teaspoon Sesame seeds

Preparation:

from: Weight Watchers Quick Start Plus cookbook

In a 9" non-stick skillet, heat 1 Tbs. plus 1 tsp. margarine; add carrots, scallions, potatoes and garlic. Saute, stirring occasionally for about 3 minutes. Reduce heat to lowest setting and cover pan; cook vegetables until tender, about 10 minutes. Add broccoli, flour and bouillion mix. Stir to combine thoroughly; gradually add milk. Add cheeses and cook stirring constantly until thickened. Remove from heat. Cool slightly.

Prehaet oven to 350 degrees. In a mixing bowl, combine cheese mixture with remaining ingredients, except sesame seeds. Grease a 9"x5"x3" loaf pan, pour in mixture and smooth top. Sprinkle with sesame seeds and bake until golden brown about 50 minutes to 1 hour. Let stand 10 minutes before serving. Posted to EAT-L Digest 27 Mar 97 by Patricia Williams <PIE@TWC.EDU> on Mar 28, 1997

Vegetable Cheese Pie

Servings: 6 Servings

Ingredients:

EASY PIE CRUST:
1 Stick margarine
1 ½ cub Flour
3 tablespoon Ice water

FILLING:
1 pound Fresh mushrooms; sliced
1 Onion; sliced
2 Zucchini or yellow squash
1 Green pepper; sliced
4 tablespoon Butter
1 teaspoon Salt
1 dash Garlic salt
¼ teaspoon Pepper
1 Fresh tomato; sliced
1 cub Sour cream
1 cub Grated mozzarella cheese

Preparation:

Make pie crust: Melt butter in 10-inch or deep-dish pie plate. Let cool & add flour, ice water & a dash of salt. Mix well with spoon & mash out in pie plate. Do not prick bottom of pie crush if used for this recipe or quiche. Slice squash. Saute all vegetables except tomatoes in butter until crisp. Drain well & add seasonings. Place tomato slices in bottom of unbaked pie shell. Add vegetables. Mix sour cream & cheese & pour over vegetables. Bake covered with foil at 350 for about 50 minutes. Uncover & bake about 10 minutes longer. Let stand 5-10 minutes before serving. Spoon out excess juices after first slice.

MRS. B.G. CREMEEN

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Cheese Puff

Servings: 6 Servings

Ingredients:

8 Slices day-old bread
3 Eggs
2 cub Milk
12 slice American Cheese
1 teaspoon Paprika
1 can VEG-ALL Mixed Vegetables(16 oz)

Preparation:

1. Trim crusts from bread. Arrange 4 slices in bottom of greased, shallow, 8" casserole dish. (Cut to fit.)

2. Beat eggs slightly. Stir in milk and paprika. Pour ½ cup over bread slices.

3. Layer 4 cheese slices over bread.

4. Spread vegetables evenly over cheese.

5. Layer 4 cheese slices, 4 bread slices, remaining milk mixture, and the last 4 cheese slices.

6. Bake at 350'F. for 45 minutes or until brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Cheese Soup

Servings: 1 Servings

Ingredients:

3 cub Water
3 Cube chicken bouillon
½ cub Chopped celery
¼ cub Chopped onion
1 cub Chopped broccoli
6 cub Milk
9 tablespoon Cornstarch
1 pound Cubed Velveeta cheese

Preparation:

Dissolve bouillon cubes in water and bring to boil. Add celery, onions and broccoli, reduce heat and simmer until vegetables are tender, not mushy.
Mix milk and cornstarch, a little at a time, and stir until all cornstarch is dissolved. Gradually add milk mixture to soup and stir constantly. Then add cheese cubes, stirring only until cheese is melted. Do not boil, as soup may curdle.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Chick Pea Salad

Servings: 12 Servings

Ingredients:

1 large Clove Garlic, Crushed
¼ cub Toasted Sesame Seeds
½ teaspoon Salt
½ teaspoon Fresh Ground Pepper
¼ cub Fresh Lemon Juice
1/3 cub Olive Oil
1 pound Julienned Carrots
16 ounce Chick Peas, Drained, Rinsed
1 Seedless Cucumber, Julienned
¼ cub Minced Fresh Parsley
¼ cub Pitted Black Olives

Preparation:

Toast sesame seeds in a heated dry skillet over medium heat, shaking pan or stirring, until seeds are light brown and fragrant, 2-3 minutes. Make dressing: Process garlic, sesame seeds, salt and pepper in a blender bowl or food processor. Blend in lemon juice and oil. Cook carrots in a large pot of boiling salted water until crisp tender, about 4 minutes; drain well. Toss carrots with chick peas and dressing in a large bowl. Let cool to room temperature. Add cucumber, parsley and olives. Toss to coat with dressing. Serve at room temperature. 152 calories per serving. From:
Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

Vegetable Chicken Stock and Soup

Servings: 1 Servings

Ingredients:

1 6-7 Pound Chicken; Whole
See Below!!!

Preparation:

So many people asked me about stock that I decided to "try" and give instruction. ( I hope this works!!! ;-) ) This is an easy recipe as long as you prepare for it about 1 ½ weeks ahead. Yes.. I know that sounds strange but read on.

For the week prior to making stock, every time you use a vegetable, raw or cooked, put the leftovers in a plastic bag and put in freezer. This includes things such as carrot tops and peelings, potato peelings, onion skins and ends, that broccoli that will not get eaten, the leftover carrots that you had for dinner last night, leaves of lettuce that are brown that you know you won't eat, those extra mushrooms that nobody will eat - any and all vegetable trimmings. Put them in a gallon sized plastic bag and save. I have saved whole tomatoes that were not good enough for a salad - you name it.. if its a vegetable, it gets saved.

Next thing I do is each time I make chicken and trim it up (getting rid of skin, fat or bones) I put that in a separate bag and stick in the freezer.

On the day you make stock, take all your vegetables out of the freezer, throw in the huge pot, cover with water, add seasonings (if you like). I use oregano, thyme, basil, bay leaves and anything else that suits me to throw in. Throw in some garlic and 1 or 2 large chunked onions. Mix well, cover and bring to a boil. Once boiling, reduce to simmer. Continue as below. (OR if you want just vegetable stock, just continue to cook as is for about 2-3 hours, strain, and freeze or add some beans, a few fresh vegetables and you have a yummy veggie soup)

Now, while that is getting to a boil, take your chicken, removing innards (if any) and put chicken in a large pot and cover with water. Bring to a boil and cook until done. Juices should run clear, or just chop it open and look to see (Its about 45 minutes at full boil depending on size). When chicken is done, remove chicken, reserving water it was cooked in. Allow chicken to cool (break it apart a bit and throw in the freezer for about 10-15 minutes!). Once its cooled enough to pull the meat off (should still be warm, but not hot) pull off all meat possible, setting to the side.
Throw skin and any part you don't want to eat into the vegetable pot. Once the bones are cleaned of meat, put the bones into the vegetable pot and those innards you saved and also the chicken pieces you had saved and frozen, and simmer away for about 2 hours.

Meanwhile, take that water the chicken was cooked in and put it in the refrigerator (or freezer) and leave there until fat has risen to the top.
Skim off fat. Return to pot, add fresh vegetables - carrots, celery, potatoes, a tomato, garlic, basil or anything else you might like. When vegetables are almost done, add the chicken you had reserved and heat thru.
And Eat!! (I boil up some flat noodles or I serve the chicken soup over mashed potatoes)

Now, when stock is done, (I usually ignore it for about 2 - 3 hours only stirring and adding water if necessary) Remove from heat, and run thru a strainer. To remove EVERYTHING, spices, pieces of tiny chicken, the little pieces of broccoli, put a thin cotton towel or cheesecloth into your strainer and run the stock thru again. It should be free of any pieces. Put into containers and refrigerate overnight. The next day, skim off fat and then there are 1 of 2 things you can do:

Freeze in small portions (2 cup containers). Return to pot and reduce in half - this will be a rich bouillon. Freeze in ice cube trays.

This can also be done with ham, beef, venison... any type of meat you can eat can be made into stock.

I hope I made this sound easy, because it really is. If you have any questions, please contact me at Rowaan@earthlink.net

Recipe by: Michelle Piniella (Rowaan@earthlink.net)

Posted to MC-Recipe Digest V1 #875 by Rowaan <rowaan@earthlink.net> on Oct 29, 1997

Vegetable Chile

Servings: 1 Servings

Ingredients:

3 tablespoon Olive oil
1 Red and white onions, cubed
4 Cloves garlic, minced (4 to5)
1 ½ cub Cubed celery
1 ½ cub Diced carrots
1 cub Chopped red pepper, cut intocubes
1 can Italian plum tomatoes, (28ounce) with their juices
1 can Tomato paste, (6 ounce)
2 can Red kidney beans, (15 ounce)
2 tablespoon Chili powder
2 tablespoon Cumin
½ teaspoon Cayenne
4 teaspoon Chopped fresh basil
1 tablespoon Chopped fresh oregano
Salt and pepper
Grated Cheese, Chopped Onionand/or sour cream, forserving

Preparation:

In a skillet heat olive oil. Add red and white onions, garlic, celery, carrots and red pepper. Saute the vegetables until they are softened. Add the tomatoes with their juices. Fill tomato can twice with water and add to skillet along with tomato paste and kidney beans. Stir to combine. Add chili powder, cumin, cayenne, basil and oregano; season to taste with salt and pepper. Simmer for 25 minutes until flavors are blended. Serve with grated cheese, chopped onion, and/or sour cream.

Recipe by: CHEF DU JOUR JO ANNE WORLEY SHOW #DJ9071

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Ed Bauman" <BIRCHCREEK@msn.com> on Mar 7, 97.

Vegetable Chili

Servings: 4 Servings

Ingredients:

1 teaspoon Olive Oil
1 Large Onion, chopped
2 Cloves of Garlic, chopped
2 Medium Carrots, sliced
1 cub Celery, sliced diagonally
1 Medium Zucchini, quartered
1 Red or Green Pepper
2 Jalapeno Peppers
1 can 28 oz, Tomatoes, chopped
1 can 19 oz, Kidney Beans
1 tablespoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Dried Oregano
Salt
Freshly Ground Black Pepper
1 pinch Granulated Sugar
Shredded Mozzarella

Preparation:

In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery. Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender. Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano. Microwave covered at High for 16 to 18 minutes or until zucchini is tender. Let stand, covered for 5 minutes. Season to taste with salt, pepper and pinch of sugar. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve. Serves 4. From The Gazette, 91/02/27.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Chip Medley

Servings: 1 Servings

Ingredients:

1 small Sweet potato, peeled
2 medium Unpeeled red potatoes
3 large Radishes
1 small Butternut squash, narrow endonly
1 Large, thick carrot
1 small Boniato, (batata)
1 small Yuca (cassava)
Vegetable cooking spray
Salt
1 Ripe plantain, peeled

Preparation:

Makes about 6 cups. Slice vegetables into 1/16 inch thick slices.

Blanch each vegetable (except the plantain) separately in boiling water for 1 minute. Transfer to paper towels and pat dry. Keep the vegetables separated after blanching.

Lightly coat a micro-wave safe plate with cooking spray. Arrange sweet potato slices, without overlapping, on the plate and season with salt.
Microwave high for 5 minutes. Turn the slices and cook about 2 more minutes until crisp. Let cool then transfer to a bowl. Repeat with each vegetable separately, spray with cooking spray between each batch.

Arrange the plantain slices on the sprayed plate and microwave about 6 minutes, or until beginning to brown. Let cool, if not quite crisp microwave another minute or two.

The chips can be stored in an airtight container about a week. Recrisp in a 250 F. oven.

Posted to FOODWINE Digest 05 Oct 96

From: Leslie Duncan <duncan@VIANET.ON.CA>

Date: Sat, 5 Oct 1996 23:24:48 -0400

Vegetable Chips (En)

Servings: 1 Servings

Ingredients:

2 large Carrots
1 large Sweet potato
2 large Beets
2 large Potatoes

Preparation:

Peel all the vegetables and set aside separately. Using a vegetable slicer or mandoline, thinly cut the vegetables into chips. Using a pre-heated deep fryer filled with vegetable oil, fry the chips, separately, at 300 degrees F, until they become crisp. Remove and drain excess grease, season with salt and pepper and serve. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MC-Recipe Digest V1 #368

Recipe by: TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096

From: owner-mc-recipe

Date: Sat, 11 Jan 1997 18:00:27 -0800 (PST)

Vegetable Chop Suey (Microwave)

Servings: 6 Servings

Ingredients:

2 cub Sliced celery
1 cub Chopped onion
8 ounce Sliced fresh mushrooms
2 tablespoon Butter/margarine
½ cub Water
1 ½ tablespoon Soy sauce
2 tablespoon Cornstarch
1 teaspoon Instant beef bouillon
1 teaspoon Sugar
28 ounce Can chinese vegetables
⅛ teaspoon Pepper

Preparation:

Mix celery, onion, mushrooms and butter in 2 quart casserole, cover.
Microwave on high 6-8 minutes, or until tender-crisp. Set aside. In 2 cup measure, combine water, soy sauce, cornstarch, bouillon and sugar.
Microwave on high 2 minutes or until thickened, stirring twice during cooking.

Mix sauce and remaining ingredients with celery mixture. Microwave at high 4 6 minutes or until thoroughly heated, stirring after half the time. Serve over rice or chow mein noodles.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Chopped Liver

Servings: 4 Servings

Ingredients:

2 Onions; sliced
4 Eggs; hard boiled
1 can (12 oz) string beans;drained
1 can (12 oz) peas; drained
1 can (6 oz) mushrooms; drained
Salt
Pepper
Ground walnuts

Preparation:

from Sonja Adler

Saute the onions,

In a processor - finely blend all the ingredients.

Add salt, pepper and ground walnuts to taste

Posted to TNT - Prodigy's Recipe Exchange Newsletter by UCJU31A@prodigy.com ( M BROOMER) on Nov 25, 1997

Vegetable Chowder

Servings: 1 Servings

Ingredients:

½ cub Uncooked rice
1 cub Diced potato
1 Carrots; chopped
½ cub Chopped celery
1 cub Canned tomatoes
5 cub Water
3 Chicken bouillon cubes
2 teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Bring to boil and simmer 45 minutes. When ready to serve, stir in 1 cup milk (optional). 6 to 8 serving.

Diana Webster
Posted to recipelu-digest Volume 01 Number 475 by "bunny" <layla696@ix.netcom.com> on Jan 8, 1998

Vegetable Christmas Tree

Servings: 1 Servings

Ingredients:

1 Bottle (8 Oz) Ranch SaladDressing
4 cub Broccoli Flowerets
1 Broccoli Stalk
3 ½ cub More or Less of CauliflowerFlowerets
5 Cherry Tomatoes, Cut in Half
1 medium Carrot, Sliced

Preparation:

Cover the bottom of a 13X9X2-inch glass dish with dressing. Arrange broccoli in a tree shape, using the stem as the trunk. Place cauliflower around tree. Add tomatoes and carrot slices as ornaments.

NOTES : This makes a beautiful and healthy vegetable platter for a party or Christmas dinner. Published in December '96 Tastes of Oklahoma column which is written by Flo Burtnett. Vol. LXXVII, No 12, Farm News & Views, Oklahoma Farmers Union.
Recipe by: Flo Burtnett, Shattuck, OK Posted to MC-Recipe Digest V1 #598 by Carole Jarvis <jarvis@qns.com> on May 03, 1997

Vegetable Clam Chowder

Servings: 4 Servings

Ingredients:

2 tablespoon Margarine or butter
1 package (16 oz.) frozen mixed
Vegetables (such as Broccoli
Corn and Red Peppers mix)
2 can (6 ½ ounces each) minced
Clams, drained
3 cub Milk
1 teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Place margarine and frozen vegetables in 3-quart microwavable casserole.
Cover tightly and microwave on high 8 to 10 minutes or until hot. Stir in remaining ingredients. Cover tightly and microwave on medium- high (70%) 10 to 12 minutes, stirring after 5 minutes, until hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Cobbler

Servings: 4 Servings

Ingredients:

1 teaspoon Olive Oil
1 medium Onion; chopped
1 cub Mushroom; sliced
2 Cloves Garlic; minced
2 tablespoon Flour; All-Purpose
2 teaspoon Knorr Vegetable Stock
2 cub Water
½ teaspoon Thyme
¼ teaspoon Salt
¼ teaspoon Pepper
2 medium Potato; peeled and diced
3 Carrot; diced
2 Stalks Celery; diced
1 cub Rutabaga; peeled and diced
2 tablespoon Parsley; fresh
1/3 cub Flour; Whole-Grain Wheat
1/3 cub Flour; All-Purpose
¼ cub Cheddar Cheese; shredded
1 teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Salt
1 teaspoon Butter; melted
½ cub Yogourt - Silhouette No Fat;plain

Preparation:

In large saucepan, heat oil over med heat; cook onion, mushrooms and garlic, stirring occasionally, for 3 min or until softened.
Sprinkle with flour; cook, stirring, for 1 min. Gradually stir in stock, thyme, salt and pepper; cook, stirring, for 5 min or until boiling and thickened. Add potatoes, carrots , celery and rutabaga; cover and simmer, stirring oftem, for 15 minutes or until tender-crisp. Stir in parsley. Spoon into 8-cup casserole dish. BISCUIT CRUST: Meanwhile, in bowl, combine whole wheat and all-purpose flours, cheddar, baking powder, baking soda and salt. Stir butter into yogurt; stir into flour mixture just until combined. Drop by large spoonfuls over vegetables. Bake in 375 oven for 25 to 30 min or until biscuit crust is golden. Let stand for 2 min.
Recipe By : Canadian Living

Posted to MC-Recipe Digest V1 #266

Date: Mon, 28 Oct 1996 21:17:58 +0000

From: "Linda Gordon" <lgordon@brunswickmicro.nb.ca>

NOTES : Per Serving - Calories 252.4, Total Fat 5.2g,18.5%CFF

Vegetable Coleslaw

Servings: 4 Servings

Ingredients:

1 cub Shredded broccoli stalks
1 cub Shredded white cabbage
1 cub Shredded red cabbage
1 cub Shredded carrot

DRESSING:
1 tablespoon Lemon juice
2 tablespoon Sweet relish
½ teaspoon Salt
¼ teaspoon Dill
¼ teaspoon Pepper
¼ teaspoon Celery seed
¼ teaspoon Dry mustard
¾ cub Fat free or low fatmayonnaise

Preparation:

In a large bowl, combine all vegetables and toss.

In a small bowl, combine all dressing ingredients. Toss with vegetables in the large bowl.

Per serving: 75 calories 4 g protein 3 g fat 3 g fiber 5 g carbohydrate

Diabetes Action Research & Education Foundation 426 C Street, NE Washington, DC 20002

Recipe of The Week

MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK

Recipe by: http://www.daref.org/recipe.htm

Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on May 16, 1998

Vegetable Combo-Bean

Servings: 100 Servings

Ingredients:

2 cub RESERVED LIQUID
5 pound BEANS LIMA FZ
5 pound CARROTS FRESH
10 pound BEANS GREEN FZ

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN
:

1. PREPARE FROZEN VEGETABLES ACCORDING TO RECIPE NO. QG0300 AND FRESH VEGETABLES ACCORDING TO RECIPE NO. QG0200. TO COOK IN STEAM COOKER, FOLLOW RECIPE NO. QG0600.

2. DRAIN; RESERVE LIQUID FOR USE IN STEP 4.

3. COMBINE COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS.
COMBINE BUTTER OR MARGARINE AND RESERVED COOKING LIQUID. POUR AN EQUAL QUANTITY OVER EACH PAN.

4. GARNISH AS DESIRED. (SEE RECIPE NO. A02200).
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, OF VEGETABLE COMBOS 1 AND 4, 4LB 14 OZ FRESH CARROTS A.P. WILL YIELD 4 LB CARROT PIECES.

NOTE: 2. IN STEP 1, OF VEGETABLE COMBOS 2 AND 6, 6 LB 2 OZ FRESH CARROTS A.P. WILL YIELD 5 LB CARROT PIECES.

NOTE: 3. IN STEP 1, OF VEGETABLE COMBOS 5, 7 LB 5 OZ FRESH CARROTS A.P.
WILL YIELD 6 LB CARROTS. 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CELERY.

NOTE: 4. OTHER COMBINATIONS OF VEGETABLES (FROZEN, FRESH, OR CANNED) MAY BE
USED; HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE CONSIDERED.

Recipe Number: Q08002

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Combo-Broccoli

Servings: 100 Servings

Ingredients:

2 cub RESERVED LIQUID
8 pound CORN WHOLE GRAIN FZ
4 pound CARROTS FRESH
8 pound BROCCOLI FZ

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN
:

1. PREPARE FROZEN VEGETABLES ACCORDING TO RECIPE NO. QG0300 AND FRESH VEGETABLES ACCORDING TO RECIPE NO. QG0200. TO COOK IN STEAM COOKER, FOLLOW RECIPE NO. QG0600.

2. DRAIN; RESERVE LIQUID FOR USE IN STEP 4.

3. COMBINE COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS.
COMBINE BUTTER OR MARGARINE AND RESERVED COOKING LIQUID. POUR AN EQUAL QUANTITY OVER EACH PAN.

4. GARNISH AS DESIRED. (SEE RECIPE NO. A02200).
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, OF VEGETABLE COMBOS 1 AND 4, 4 LB 14 OZ FRESH CARROTS A.P. WILL YIELD 4 LB CARROT PIECES.

NOTE: 2. IN STEP 1, OF VEGETABLE COMBOS 2 AND 6, 6 LB 2 OZ FRESH CARROTS A.P. WILL YIELD 5 LB CARROT PIECES.

NOTE: 3. IN STEP 1, OF VEGETABLE COMBOS 5, 7 LB 5 OZ FRESH CARROTS A.P.
WILL YIELD 6 LB CARROTS. 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CELERY.

NOTE: 4. OTHER COMBINNATIONS OF VEGETABLES (FROZEN, FRESH, OR CANNED) MAY BE USED; HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE CONSIDERED.

Recipe Number: Q08001

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Combo-Brussels

Servings: 100 Servings

Ingredients:

2 cub RESERVED LIQUID
8 pound BRUSSEL SPROUTS FZ
8 pound CORN WHOLE GRAIN FZ
4 pound CARROTS FRESH

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN
:

1. PREPARE FROZEN VEGETABLES ACCORDING TO RECIPE NO. QG0300 AND FRESH VEGETABLES ACCORDING TO RECIPE NO. QG0200. TO COOK IN STEAM COOKER, FOLLOW RECIPE NO. QG0600.

2. DRAIN; RESERVE LIQUID FOR USE IN STEP 4.

3. COMBINE COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS.
COMBINE BUTTER OR MARGARINE AND RESERVED COOKING LIQUID. POUR AN EQUAL QUANTITY OVER EACH PAN.

4. GARNISH AS DESIRED. (SEE RECIPE NO. A02200).
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, OF VEGETABLE COMBOS 1 AND 4, 4 LB 14 OZ FRESH CARROTS A.P. WILL YIELD 4 LB CARROT PIECES.

NOTE: 2. IN STEP 1, OF VEGETABLE COMBOS 2 AND 6, 6 LB 2 OZ FRESH CARROTS A.P. WILL YIELD 5 LB CARROT PIECES.

NOTE: 3. IN STEP 1, OF VEGETABLE COMBOS 5, 7 LB 5 OZ FRESH CARROTS A.P.
WILL YIELD 6 LB CARROTS. 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CELERY.

NOTE: 4. OTHER COMBINATIONS OF VEGETABLES (FROZEN, FRESH, OR CANNED) MAY BE USED; HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE CONSIDERED.

Recipe Number: Q08004

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Combo-Cauliflow

Servings: 100 Servings

Ingredients:

2 cub RESERVED LIQUID
15 pound PEAS & CARROTS FZ
5 pound CAULIFLOWER FZ

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN
:

1. PREPARE FROZEN VEGETABLES ACCORDING TO RECIPE NO. QG0300 AND FRESH VEGETABLES ACCORDING TO RECIPE NO. QG0200. TO COOK IN STEAM COOKER, FOLLOW RECIPE NO. QG0600.

2. DRAIN; RESERVE LIQUID FOR USE IN STEP 4.

3. COMBINE COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS.
COMBINE BUTTER OR MARGARINE AND RESERVED COOKING LIQUID. POUR AN EQUAL QUANTITY OVER EACH PAN.

4. GARNISH AS DESIRED. (SEE RECIPE NO. A02200).
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, OF VEGETABLE COMBOS 1 AND 4, 4 LB 14 OZ FRESH CARROTS A.P. WILL YIELD 4 LB CARROT PIECES.

NOTE: 2. IN STEP 1, OF VEGETABLE COMBOS 2 AND 6, 6 LB 2 OZ FRESH CARROTS A.P. WILL YIELD 5 LB CARROT PIECES.

NOTE: 3. IN STEP 1, OF VEGETABLE COMBOS 5, 7 LB 5 OZ FRESH CARROTS A.P.
WILL YIELD 6 LB CARROTS. 2 LB 12 OZ FRESH CELLERY A.P. WILL YIELD 2 LB CELERY.

NOTE: 4. OTHER COMBINATIONS OF VEGETABLES (FROZEN, FRESH, OR CANNED) MAY BE USED; HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE CONSIDERED.

Recipe Number: Q08003

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Combo-Corn

Servings: 100 Servings

Ingredients:

2 cub RESERVED LIQUID
7 ½ pound CORN WHOLE GRAIN FZ
5 pound CARROTS FRESH
7 ½ pound BEANS GREEN FZ

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN
:

1. PREPARE FROZEN VEGETABLES ACCORDING TO RECIPE NO. QG0300 AND FRESH VEGETABLES ACCORDING TO RECIPE NO. QG0200. TO COOK IN STEAM COOKER, FOLLOW RECIPE NO. QG0600.

2. DRAIN; RESERVE LIQUID FOR USE IN STEP 4.

3. COMBINE COOKED VEGETABLES; TOSS LIGHLTY; PLACE IN SERVING PANS.
COMBINE BUTTER OR MARGARINE AND RESERVED COOKING LIQUID. POUR AN EQUAL QUANTITY OVER EACH PAN.

4. GARNISH AS DESIRED. (SEE RECIPE NO. A02200).
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, OF VEGETABLE COMBOS 1 AND 4, 4 LB 14 OZ FRESH CARROTS A.P. WILL YIELD 4 LB CARROT PIECES.

NOTE: 2. IN STEP 1, OF VEGETABLE COMBOS 2 AND 6, 6 LB 2 OZ FRESH CARROTS A.P. WILL YIELD 5 LB CARROT PIECES.

NOTE: 3. IN STEP 1, OF VEGETABLE COMBOS 5, 7 LB 5 OZ FRESH CARROTS A.P.
2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CELERY.

NOTE: 4. OTHER COMBINATIONS OF VEGETABLES (FROZEN, FRESH, OR CANNED) MAY BE USED; HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE CONSIDERED.

Recipe Number: Q08006

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Combo-Green Bea

Servings: 100 Servings

Ingredients:

2 cub RESERVED LIQUID
6 pound CARROTS FRESH
12 pound BEANS GREEN FZ
2 pound CELERY FRESH

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN

1. PREPARE FROZEN VEGETABLES ACCORDING TO RECIPE CARD Q-G0300 AND FRESH VEGETABLES ACCORDING TO RECIPE CARD Q-G0200. TO COOK IN STEAM COOKER, FOLLOW
RECIPE CARD A02100.

2. DRAIN; RESERVE LIQUID FOR USE IN STEP 4.

3. COMBINE COOKED VEGETABLES; TOSS LIGHLTY; PLACE IN SERVING PANS.

4. COMBINE BUTTER OR MARGARINE AND RESERVED COOKING LIQUID. POUR AN EQUAL QUANTITY OVER EACH PAN. GARNISH AS DESIRED. (SEE RECIPE CARD A02200).

NOTE: 1. IN STEP 1, OF VEGETABLE COMBOS 1 AND 4, 4 LB 14 OZ FRESH CARROTS A.P. WILL YIELD 4 LB CARROT PIECES.

NOTE: 2. IN STEP 1, OF VEGETABLE COMBOS 2 AND 7, 6 LB 2 OZ FRESH CARROTS A.P. WILL YIELD 5 LB CARROT PIECES.

NOTE: 3. IN STEP 1, OF VEGETABLE COMBO 5, 6 LB 14 OZ FRESH CELERY A.P.
WILL
YIELD 5 LB CELERY.

NOTE: 4. IN STEP 1, OF VEGETABLE COMBO 6, 7 LB 5 OZ FRESH CARROTS A.P.
WILL
6 LB CARROTS. 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CELERY.

NOTE: 5. TO AVOID REPETITIVE USE OF THE TERM "COMBO" ON MENUS, THE FOLLOWING
ALTERNATED DESCRIPTIONS ARE SUGGESTED: GARDEN MEDLEY, HARVEST, PRINTANIERE,
BOUQUETIERE, JARDINIERE, AND CORN BEANIE BLEND.

NOTE: 6. TO COOK CELERY FOR VEGETABLE COMBOS 5 AND 6, COOK COVERED IN SMALL
AMOUNT OF CHICKEN OR BEEF STOCK, OR BOILING SALTED WATER FOR 10 MINUTES, OR UNTIL TENDER.

NOTE: 7. OTHER COMBINATIONS OF VEGETABLES (FROZEN, FRESH, OR CANNED) MAY BE
USED; HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE CONSIDERED.

Recipe Number: Q08005

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Combos

Servings: 100 Servings

Ingredients:

1. PREPARE FROZEN VEGETABLES ACCORDING TO RECIPE CARD Q-G-3 AND FRESH
VEGETABLES ACCORDING TO RECIPE CARD Q-G-2. TO COOK IN STEAM COOKER, FOLLOW
RECIPE CARD A-21.

Preparation:

2. DRAIN; RESERVE LIQUID FOR USE IN STEP 4.

3. COMBINE COOKED VEGETABLES, TOSS LIGHTLY; PLACE IN SERVING PANS.

4. COMBINE BUTTER OR MARGARINE AND RESERVED COOKING LIQUID. POUR AN EQUAL AMOUNT OVER EACH PAN. GARNISH AS DESIRED. (SEE RECIPE CARD A-22).

Recipe Number: Q08000

SERVING SIZE: 100

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Compote

Servings: 6 Servings

Ingredients:

2 Red bell peppers
4 Ears corn (2 cups kernels)
½ pound Small green beans
1 tablespoon Olive oil
2 Onions -- diced
3 Cloves garlic -- minced
2 cub Cooked fresh lima beans
½ cub Water
¼ teaspoon Cayenne pepper
1 teaspoon Dried thyme
½ teaspoon Dried oregano
1 teaspoon Salt
½ teaspoon Fresh ground black pepper

Preparation:

1. Cut red peppers into ½-inch-square pieces. Cut corn from cobs. Trim stem ends from beans and cut into 2-inch lengths.

2. Place oil in a large skillet over medium heat. Saute onions and garlic for 7 to 8 minutes. Add red peppers, corn, and green beans, and cook 5 minutes. Add lima beans, the water, cayenne, thyme, oregano, salt, and pepper. Cook 10 minutes.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Condiment

Servings: 2 Servings

Ingredients:

1 ½ cub Frozen stir fry vegis*
1 tablespoon Water
¼ cub Non fat sour cream
1 tablespoon Salsa

Preparation:

From: kozi@alaska.net (L. K.)

Date: Wed, 21 Aug 1996 13:51:31 -0800
Lacking lettuce and tomato, and not looking forward to a dry, dull cream cheese sandwich, I just invented the following delightful substitute:

Microwave vegis and water, covered, on high for 1 minute. Drain, turn out onto cutting board and chop fine. Return to bowl and stir in sour cream and salsa. Use, thickly spread, on cheese or other sandwich in place of mayo and lettuce.

Makes enough condiment for 2 sandwiches. Nutritional content for entire batch: 125 calories, 6 g. protein, 4 grams fiber, no fat.

*I use Flav-R-Pack Frozen Stir Fry Vegis with sugar snap peas, carrots, brocolli, chinese pea pods, yellow squash, water chestnuts, bamboo shoots, and mushrooms.

fatfree digest V96 #231

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Confetti

Servings: 2 Servings

Ingredients:

1 small Zucchini, shredded
1 small Yellow Squash, shredded
2 Carrots, shredded
1 small Onion, sliced thin
2 tablespoon Water
2 teaspoon Margarine

Preparation:

Combine the zucchini, yellow squash, carrots, onion and water in a skillet. Cover and cook over medium heat for 4 to 5 minutes, or until the vegetables are tender. Add the margarine. Saute, uncovered, until all the moisture has evaporated. Serve immediately.

Serves 2

One Serving = Calories: 94 Carbohydrates: 14 Protein: 3 Fat: 4 Sodium: 83 Potassium: 453 Cholesterol: 0

Exchange Value: 2 Vegetable Exchanges + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Vegetable Confetti Soup

Servings: 14 Servings

Ingredients:

1 tablespoon Vegetable oil
2 medium Onions; minced
4 large Carrots; peeled, cut into 1/3-in dice
2 large Trimmed fennel bulbs cut into 1/3-in dice
10 cub Chicken stock or broth
1 teaspoon Dried tarragon
1 teaspoon Dried thyme
1 large Red pepper cut into 1/3-in dice
2 medium Zucchini cut into 1/3-in dice
12 large Mushrooms trimmed, quartered
Salt
Freshly ground pepper
Grated imported Parmesan for serving

Preparation:

HEAT OIL IN 6-QUART POT. Add onions. Cook until soft, about 5 minutes. Stir often. Add carrots, fennel, stock, tarragon, thyme. Bring to boil. Simmer, covered, until vegetables are tender, 20 minutes. Add red pepper, zucchini and mushrooms. Cook, covered, for 10 minutes more. Season to taste with salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3 months. Serve hot, garnished with cheese. Makes 14 Cups

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Consomme

Servings: 5 Servings

Ingredients:

2 medium Leeks; white part only,diced
½ small Celery root (or 2 celerystalks); peeled and diced
4 Shallots; coarsely chopped
1 large Tomato; peeled and seeded
3 medium Carrots; diced
3 Garlic cloves; coarselychopped
3 Sprigs parsley
10 Basil leaves
10 White mushrooms; diced
1 Sprig thyme
2 Bay leaves
2 Sprigs cilantro
2 pinch Chervil
Freshly ground pepper

Preparation:

Combine all the ingredients in a stockpot, cover with 2 quarts cold water, and bring to a boil, then turn the heat down to a light simmer. Simmer for about 20 miknutes. Turn off the heat, keep covered, and set aside to infuse for 20 more minutes. Strain the broth carefully through a fine strainer.

Serving size: 1 cup 19 cal; .2 g fat; 0 mg chol; 10.6 mg sod

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Consomme with Mushroom Ravioli

Servings: 8 Servings

Ingredients:

BROTH:
1 large Onion, halved and thinly
Sliced
9 ounce Leek, well washed, white and
Tender green part sliced
3 Cloves Garlic, thinly sliced
1 tablespoon Fresh Ginger, chopped
2 tablespoon Olive Oil
8 ounce Carrots, pared and thinly
Sliced
6 ounce Parsnips, pared and thinly
Sliced
4 ounce Turnip, pared and thinly
Sliced
13 1/3 ounce Can Plum Tomatoes in Juice
1 teaspoon Salt
½ teaspoon Leaf Marjoram, crumbled
8 cub Water

MUSHROOM RAVIOLI:
1/3 cub Shallots, finely chopped
1 tablespoon Olive Oil
8 ounce Mushrooms, finely chopped
¼ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoon Dry Port Wine
12 Wonton Wrappers

VEGETABLE GARNISH:
2 Carrots, pared and finely
Diced
1 Parsnip, pared and finely
Diced
1 Leek, washed well and finely
Diced

Preparation:

Broth: Saute onion, leek, garlic and ginger in 1 tb oil in a large saucepan over medium heat until softened, about 10 minutes. Add remaining oil, carrot, parsnip and turnip; cook 5 minutes. Add tomatoes with juice, salt, marjoram and 8 cups water. Bring to a boil. Lower heat; simmer, covered, 45 minutes. Strain through a fine-meshed sieve, pushing on solids to extract all liquid. Discard solids. Set aside.

Ravioli: Saute shallots in oil in skillet over medium-low heat until softened, about 6 minutes. Add mushrooms; cook 10 minutes until mushrooms are soft and almost all liquid has evaporated. Stir in salt, pepper and Port. Cook 5 minutes over high heat until liquid has evaporated. Cool to room temperature.

Lay 12 wonton sheets on a dry work surface. Cut each wonton in half lengthwise. Lay a scan teaspoonful of mushroom mixture on top-half of each wonton half. Dampen with water 4 sides of top half of wonton where mushroom filling is; fold dry half over filling; press down edges to seal. Repeat with remaining wonton wrappers and filling.

Bring consomme to a boil in a large saucepan. Drop ravioli in; cook 2 minutes. Drop in diced carrot, parsnip and leek; cook 2 minutes. Serve.

Per serving: Calories: 157, Protein: 4g, Fat: 6g, Carbohydrates: 25g, Sodium: 452mg, Cholesterol: 0mg.

Exchanges: 1 starch/bread, 2 vegetable, 1 fat.

Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Corn Chowder

Servings: 1 Servings

Ingredients:

3 tablespoon Olive oil
1 can Creamed corn
3 tablespoon Finely chopped onion
3 tablespoon Finely chopped sweet redpepper
3 tablespoon Finely chopped green bellpepper
3 tablespoon Chopped ripe olives
1 ½ cub Milk (I prefer whole milk oreven half and half)

Preparation:

Heat the olive oil in a saucepan. Add the onions and peppers and cook until the peppers turn bright (green and red) but not mushy. Add the olives, the canned creamed corn, and the milk. Heat slowly to just below the boiling point. Taste and add salt and freshly ground black pepper.

This is pretty as well as delicious. A little chopped fresh cilantro served at the table is a nice touch (if you like cilantro).

Posted to FOODWINE Digest 20 Jan 97 by Bruce Baker <bbaker@COMP.UARK.EDU> on Jan 20, 1997.

Vegetable Couscous

Servings: 4 Servings

Ingredients:

1 ¼ cub Water or chicken broth
2 tablespoon Butter
1 cub Couscous
Salt
Freshly ground pepper
1 cub Canned garbanzo beans drained
2 small Zucchini; thinly sliced

Preparation:

BRING THE WATER TO THE BOIL. Add the butter, couscous, salt and pepper, garbanzo beans and zucchini. Stir. Cover. Remove it from the heat and allow to stand 5 minutes. Stir with a fork to fluff up.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Couscous with Asian Vinaigrette

Servings: 6 Servings

Ingredients:

1 cub Broccoli florets
½ cub Green beans,cut in 3-inchpieces
¼ cub Soy sauce
¼ cub Rice vinegar
3 tablespoon Chopped cilantro
2 tablespoon Olive oil
2 tablespoon Sesame oil
1 ½ tablespoon Minced ginger
1 ½ tablespoon Minced garlic
¾ teaspoon Sugar
½ pound Shiitake mushrooms, stemsremoved,caps sliced
1 cub Snow peas,trimmed
½ cub Thinly sliced red cabbage
1 small Red onion,thinly sliced
1 small Carrot, julienned
½ medium Red bell pepper julienned
2 ¼ cub Defatted Knorr's vegetablestock
1 cub Couscous
6 tablespoon Couscous

Preparation:

Blanch broccoli and green beans in pot of boiling salted water 2 mintues.
Drain. Rinse under cold water. Drain well.

Whisk soy sauce, vinegar, cilantro, olive oil, sesame oil, ginger, garlic and sugar in small bowl until well blended. Season to taste with salt and pepper.

Heat ¼ cup soy sauce mixture in heavy large skillet over high heat. Add broccoli, green beans and remaining vegetables and stir-fry until crisp-tender, about 5 minutes. Add remaining soy sauce mixture and toss to coat. Cool.

Bring broth to a boil in heavy medium saucepan. Add couscous. Remove from heat and cover. Let stand 10 minutes. Fluff couscous with fork. Season with salt and pepper. Cool to room temperature.

Mound couscous in center of large platter. Arrange vegetables around couscous and serve.

Nutr. Links: 0 0 0 0 0 0 0 0 0 0 1365 0 0 0 0 0 0 0 0

Per serving: 406 Calories; 10g Fat (21% calories from fat); 12g Protein; 72g Carbohydrate; 0mg Cholesterol; 973mg Sodium

Recipe By: Bon Appetit/August 1995

Posted to EAT-L Digest 6 November 96

Date: Thu, 7 Nov 1996 11:58:56 -0500

From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>

Vegetable Crackers

Servings: 1 Servings

Ingredients:

2 cub Flour
1 tablespoon Oil
¼ cub Dried vegetable flakes
¼ cub Sugar
1 teaspoon Salt
½ teaspoon Baking soda
¼ cub Shortening, room temp.
2 teaspoon Mixed herbs (parsley,chives, oregano, savory,thyme, tarragon, etc.)
1 teaspoon Celery salt
¾ cub Warm water

Preparation:

Put vegetable flakes in blender and buzz until powdered. In a bowl, stir all ingredients except water until blended. Add water; stir until blended and a smooth dough forms. Divide in half, cover and let stand 10 minutes.
Place half the dough on lightly oiled 17 x 14 inch baking sheet and roll out to edges (dough will be very thin). Use extra flour as needed to keep the dough from sticking to the rolling pin. Prick all over with a fork and cut in 1 ½ inch squares. Bake at 400 degrees for 10 minutes or until crisp but not too brown. Remove to racks to cool. Repeat with remaining dough.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Cream Cheese

Servings: 1 Servings

Ingredients:

8 ounce Cream cheese
2 tablespoon Finely chopped carrot
1 tablespoon Finely chopped scallion,white part
1 large Radish, finely chopped
1 1-2 inch piece of celerystalk, finely chopped
⅛ teaspoon White pepper (optional)
⅛ teaspoon Salt (optional)

Preparation:

General instructions for all: Take cheese out of the refrigerator at least 1 hour before making mixtures. It is easier to work with the softer cheese.
I usually mix 2 8oz. bricks of cheese at a time and store in plastic containers. If kept in the refrigerator, most will last up to two weeks.
Unfortunately, mine never last that long because they are fully consumed by my wife and I much before that elapsed time!!!!

The recipies are for 1 8oz. block; just double for each block used in the recipe. Place the cheese in the mixer, apply medium power (3 on KitchenAide) and blend cheese to a creamy stage. Add additional ingredients and blend on low (2 on KitchenAide) till fully mixed into cheese. Scrape out of mixer bowl with a spatula and store in covered plastic bowls in refrigerator for 24 hours for the flavors to mingle. Serve on toasted bagels, as an omlett filling, with crudites or crackers, etc.
Posted to Digest eat-lf.v001.n002

From: Arnold Bochner <Arnold.Bochner@faa.dot.gov>

Date: 02 Jan 1997 15:06:40 -0500

Vegetable Crepes Au Gratin

Servings: 1 Servings

Ingredients:

½ cub Minced green pepper
½ cub Minced red pepper
½ cub Sliced mushrooms
½ cub Snow peas cut in 2,crosswise
½ cub Broccoli florets
1 ½ tablespoon Chopped Green onion
1 tablespoon Corn oil
3 cub Grated gruyere cheese
Salted and pepper to taste

Preparation:

Someone was looking for Crepe fillings? I found this one in my recipe file.
It is untried. I got it from the Five Roses Flour Recipe Cooking Collection.

Saut‚ vegetables briefly in oil until barely tender. Season to taste and set aside. Fill crepes with 1/3 cup saut‚ed vegetables and fold into a small rectangular packet. Place seam side down in a large baking dish.
Prepare the other crepes in the same manner. Preheat broiler. cover crepes with gruyere cheese. Broil for a few minutes. Voila! Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod" <lprescod@itrc.uwaterloo.ca> on Mar 14, 1997

Vegetable Crust

Servings: 4 Servings

Ingredients:

¾ cub Grated raw zuchini
½ cub Grated raw carrot
½ cub Minced red or green bellpepper
1 teaspoon Salt
2 Eggs
1 cub Grated low-fat mozzarellacheese
Safflower oil; to coatbaking sheet

Preparation:

In a colander set over a large bowl, toss together zucchini, carrot, bell pepper, and salt, and allow to drain for 10 minutes. Run water through colander to rinse salt from vegetables, then squeeze to remove excess moisture. Combine in a bowl with eggs and mozzarella cheese.

Preheat oven to 375¡F. Lightly oil 1 medium or 2 small baking sheets. Press vegetable mixture evenly onto sheets. Bake until lightly browned and crisp (12 to 15 minutes).

Per serving: 128 Calories; 7g Fat (50% calories from fat); 11g Protein; 5g Carbohydrate; 107mg Cholesterol; 719mg Sodium

NOTES : Makes 1 medium pizza crust. Grated zucchini and carrot give a confetti effect to this easy pizza crust. Salt is used to extract moisture from the raw vegetables, making them easier to form into dough. Be sure to rinse vegetables thoroughly to remove the salt and squeeze out excess moisture before combining with other ingredients.
Recipe by: Ron West

Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 5, 1998

Vegetable Curry

Servings: 5 Servings

Ingredients:

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

SAUCE:
2 tablespoon Safflower oil
2 tablespoon Minced Gingerroot
Sm hot chili pepper *
2 tablespoon Lime juice
2 tablespoon Curry powder (to taste)
3 Cloves garlic, minced
½ cub Vegetable stock

Preparation:

* very finely chopped, or ¼ 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Curry

Servings: 4 Servings

Ingredients:

2 tablespoon Ghee
½ teaspoon Cumin seeds, crushed
½ teaspoon Coriander seeds, crushed
1 tablespoon Ginger root, minced
1 tablespoon Garlic, minced
½ cub Onion, diced
1 teaspoon Turmeric
1 teaspoon Garam masala
½ teaspoon Chili powder
1 Dried red chili, minced
2 Bay leaves
2 cub Mixed vegetables, chopped
1 cub Potatoes, diced
1 cub Tomatoes, diced
1 cub Water
1 teaspoon White vinegar
1 tablespoon Tamari
1 teaspoon Pepper

Preparation:

Heat ghee in a large pot. Add cumin, coriander, ginger, garlic & onion & stir-fry for 1 minute. Add turmeric, garam masala, chili powder, minced red chili & bay leaves. Mix well & stir-fry for another minute. Add vegetables, potatoes & tomatoes. Mix well & cook for another 5 minutes.
Add water & bring to a boil. Add remaining ingredients. Serve hot over boiled rice.

Adapted from Betty Jung, "The Kopan Cookbook"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Curry

Servings: 1 Servings

Ingredients:

1 Saute medium of choice
1 tablespoon Mustard seeds
2 teaspoon Cumin seeds
1 ½ cub Chopped onion
1 ½ teaspoon Salt
2 teaspoon Turmeric
¼ teaspoon Cayenne
2 medium Eggplants cut into_1"_cubes
1 Water, as needed
2 cub Frozen or fresh green peas
1 small Bunch fresh cilantro, minced
(optional)

Preparation:

Heat saute medium in very large deep skillet. Add seeds and saute until they begin to pop. (5 min.)

Add onion, salt, turmeric and cayenne. Cook, stirring occasionally for 8-10 min until onion is transluscent.

Add egplant. Cook stirring from bottom regularly for 15-20 min. until eggplant is soft. Add water if needed. Cover pan between stirrings.

Steam peas until just tender and bright green. Serve curry over rice, topped with peas and freshly minced cilantry. ENJOY!!!

Posted by AlisaMcG to AOL. [Rev. SKS, oil removed]

From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using 1.80á

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Curry

Servings: 1 Servings

Ingredients:

1 pound Eggplant, peeled; 1" cubes
½ teaspoon Salt
2 tablespoon Curry
1 teaspoon Ground cumin
2 Large cloves garlic; minced
1 Pepper to taste
1 Salt to taste
½ cub Stock
2 Carrots (medium) sliced thin
2 cub Diced potatoes
1 Green or red pepper; sliced
2 Large onions
2 cub Bite size cauliflower
1 medium Zucchini; sliced
2 cub Tomatoes-peel, chop; seed
(save liquid)
¼ cub Tomato juice or stock
1 can Chickpeas; drained (16 oz)
¼ cub Raisins
1 Low fat soy yogurt

Preparation:

Place eggplant in colander, sprinkle with salt, toss and set aside to drain for 30 min. then pat dry. Saute eggplant small amount of vegetable broth for 8-10 minutes, stirring often. Remove from pan and set aside. Heat curry, cumin, garlic, pepper, salt in small amount of stock, then stir in ½ cup stock and cook for 2 minutes. Add carrots, potatoes, green peppers, onions, cauliflower. Cover and simmer 10-15 minutes, adding more stock if necessary. Return eggplant to the pan, and add zucchini, tomatoes, tomato liquid, chickpeas, and raisins. Cover and simmer for 10 minutes. Serve over rice with soy yogurt or eat alone. You can use other vegetables also.

Adapted by Ruth Reber from Jane Brody's Good Food Book.

From the recipe files of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Curry

Servings: 1 Servings

Ingredients:

Large onion/ chopped
Cauliflower/ cut to florets
Cup frozen peas
1 2 tsp ground cumin
4 Cloves garlic/minced
2 teaspoon Fresh ginger/minced
1 tablespoon Indian curry powder
½ teaspoon Cayenne
1 can Tomatoes/ drained and
Crushed
½ cub Water
2 teaspoon Black mustard seed
Salt to taste

Preparation:

Cook onion over med high heat in a non stick pan. When translucent throw in mustard seeds. When seeds pop throw in rest of spices. Cook a minute or two.

Throw in cauliflower, tomatoes, and water. Reduce heat, cover, and cook until cauliflower is tender. Throw in peas. Serve w/ basmati rice. (This dish handles wide variations of spice combinations and amounts)

From: 6522@delphi.com. Fatfree Digest [Volume 9 Issue 49] Aug. 9, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Curry

Servings: 1 Servings

Ingredients:

2 large Onions, cut into eighths
2 ½ cub Stock
2 Cloves garlic, crushed
1 ½ teaspoon Ground cumin
1 ½ teaspoon Ground coriander
½ teaspoon Allspice
½ teaspoon Ground turmeric
½ teaspoon Ground ginger
¼ teaspoon Cayenne pepper (to taste, it
Varies widely in hotness)
1 small Red & 1 small yellow pepper,
Chopped
3 Carrots, peeled & coarsely
Chopped
¾ pound Mushrooms, quartered
1 tablespoon Tomato puree
2 medium Boiling potatoes, peeled &
Cut into 1.5 inch dice
1 large Cauliflower, trimmed &
Broken into florets
1 Lemon, juiced
Salt to taste
½ pound Green beans, trimmed & cut
Into 1.5 inch lengths

Preparation:

1). Separate the onion pieces into segments & spread them in a heavy frying pan. Add no liquid or fat. Heat the pan gently, cooking at moderate heat without stirring for 7 to 10 minutes, until the onions are sizzling, speckled with dark amber and beginning to stick to the pan.

2). Stir in 1.5C stock and deglaze the pan (i.e. let it bubble up, stirring up the browned bits in the pan with a spoon as it bubbles). Stir in the garlic, spices, peppers, carrots & mushrooms. Reduce heat & simmer, stirring frequently, until the mixture is very thick (not at all soupy) and the vegetables are "frying" in their own juices. Don't rush this step; it is essential that the spices should not have a raw, harsh taste. Cook very gently for a few more minutes. Stir in the tomato paste.

3). Cool slightly, then puree half the mixture in a blender & push it through a sieve. Combine the pureed and unpureed mixture in the pan. (I omitted step 3 - I like the chunks of vegetables:-)

4). Add the potatoes and cauliflower to the pan. Toss everything together very well. Pour in additional stock to reach about one third of the way up the sides of the pan. Squeeze the lemon juice over the contents of the pan.
Season with salt, bring to a boil.

5). Reduce heat, cover and simmer for 15 minutes. Stir in the beans & continue simmering for 5 minutes more or until all the vegetables are tender.

Note: this reheats very well. If you plan to cook it ahead, undercook the curry slightly so that the vegetables do not become mushy when they are reheated.

This is from "Slim Cuisine" by Sue Kreitzman, a lowfat (but not exclusively vegetarian) cookery book.

From: MAYFLIES@aol.com. Fatfree Digest [Volume 10 Issue 16] Aug. 26, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Curry Dip

Servings: 8 Servings

Ingredients:

1 cub Mayonnaise
1 ½ teaspoon Celery seed
½ teaspoon Hot sauce
2 tablespoon Horseradish
1 teaspoon Curry powder
1 teaspoon Seasoned salt
3 tablespoon Mayonnaise-mustard flavoredsalad spread
½ teaspoon Worcestershire sauce
¼ Clove garlic; mashed

Preparation:

Combine all ingredients & chill. Good with raw vegetables.

MRS RICHARD BLOESCH

POPLAR GROVE, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Curry From Nepal

Servings: 1 Servings

Ingredients:

IN A DUTCH OVEN, SAUTE:
3 Onions, sliced thin
3 Cloves garlic, minced
1 teaspoon Ground coriander
1 teaspoon Ground turmeric
½ teaspoon Ground cumin
¼ teaspoon Dry mustard
⅛ teaspoon (+-) cayenne

ADD TO IT:
6 cub Potatoes, unpeeled, scrubbed
And diced
1 dash Peanut oil for flavor

WHEN ALMOST TENDER, ADD:
4 ½ cub Broccoli, cauliflower or
Cabbage, chopped
1 Salt and pepper to taste
2 Tomatoes
1 teaspoon Curry powder

Preparation:

Cover and simmer until all veggies are tender. Serve over rice.

Posted by EBWATERS to AOL. [Rev. SKS. Original called for sauteing in peanut oil and adding greater quantity of peanut oil at end]

From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Curry with Cashews

Servings: 4 Servings

Ingredients:

1 tablespoon Ghee
2 Garlic cloves, chopped
¼ teaspoon Cayenne
2 teaspoon Coriander
1 teaspoon Cumin
1 teaspoon Turmeric
1 piece of ginger, sliced
2 medium Eggplants
1 small Cauliflower, divided into florets
2 medium Potatoes, diced
4 ounce Green beans, chopped
1 Fresh green chili, chopped
2 ounce Grated coconut
4 ounce Boiling water
1 pound Tomatoes, skinned & chopped
Salt
4 ounce Toasted cashews

Preparation:

Heat ghee in large skillet & fry the garlic & spices for 3 to 4 minutes, stirring frequently.

Blanch eggplants in boiling water for 4 to 5 minutes. Drain & dice them.

Add all the vegetables, including the chili, to the pan. Fry gently for 7 minutes, stirring to mix thoroughly. Dissolve grated coconut in the boiling water & mix with vegetables. Add tomatoes, cover & cook for 20 minutes.

Just before serving, stir in toasted cashews & serve over rice.

Sarah Brown's Vegetarian Cookbook From: Mark Satterly

Vegetable Custard Pie

Servings: 1 Servings

Ingredients:

1 Prepared 10-inch pie shellin a tart pan
1 tablespoon Olive oil
1 cub Sliced wild mushrooms
2 tablespoon Minced shallots
1 tablespoon Minced garlic
2 Grilled medium red onionslices
5 Grilled eggplant slices
10 Grilled zucchini slices
10 Grilled yellow squash slices
4 Italian Roma tomatoes;roasted and cut into ajulienne
4 Egg yolks
2 cub Heavy cream
½ cub Grated Parmigiano-Reggianocheese
2 tablespoon Chopped parsley
Salt and pepper
1 cub Carrot puree; warm, recipefollows
¼ cub Grated Parmigiano-Reggianocheese
2 tablespoon Chopped green onions
2 tablespoon Brunoise red peppers
2 tablespoon Brunoise yellow peppers

Preparation:

ESSENCE OF EMERIL SHOW #EE2297

Carrot Puree: Cook 3 small or 2 large carrots and puree in blender

Preheat the oven to 400 degrees F. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the mushrooms, shallots and garlic for 2 minutes. Season with salt and pepper. Remove from the heat. Start layering the vegetables in the tart shell, onions first, tomatoes and mushrooms last. In a mixing bowl, whisk the yolks, cream, cheese and parsley together. Season with salt and pepper. Pour over the vegetables. Bake for 35 to 40 minutes or until the custard is set. Remove from the oven and let cool. Spoon the puree in the center of the plate. Place a slice of the tart in the center of the sauce. Garnish with the cheese, green onions and peppers.

Yield: 1 10-inch tart

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 26, 1998

Vegetable Cutlets

Servings: 6 Servings

Ingredients:

2 cub Minced red or yellow pepper
Or a mixture of both
2 tablespoon Olive oil
1 ½ cub Grated carrots (4 carrots)
½ pound Raw spinach, cleaned and
cups tightly
Packed. REMOVE STEMS
1 pound Potatoes (3 med.) boiled &
Mashed. (2 cups)
6 tablespoon Grated raw onion (1 lrg.)
3 Eggs, lightly beaten
1 ½ teaspoon Salt
Freshly ground black pepper
1 cub Matzoh meal
Vegetable oil to fry.

Preparation:

Saute the peppers in the olive oil until soft . Add ALL the remaining ingredients EXCEPT the vegetable oil. Let mixture stand for 30 mins. or overnight. Bring to room temperature when ready to cook. Use ¼ cup of mixture for each patty. Drain on paper towels. OR These can also be baked.
Place on lightly greased baking sheet and put in preheated 350 degree oven for about 10 mins. Turn the patties and bake for another 7 to 10 minutes.
Makes about 40 patties. Submitted By SALLI SCHWARTZ <102003.3307@COMPUSERVE.COM> On THU, 6 JUL 1995 021423 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Dahl Soup

Servings: 1 Servings

Ingredients:

3 tablespoon Yellow split peas
3 tablespoon Mung beans
3 tablespoon Basmati rice
2 tablespoon Ghee
½ teaspoon Turmeric
⅛ teaspoon Asafetida
½ small Seeded green chili
1 piece of ginger root
2 Medium sized carrots, sliced
½ small Cauliflower, in florets
6 Red radishes
5 ¼ cub Stock
1 tablespoon Cumin
1 tablespoon Coriander
1 teaspoon Garam masala
½ teaspoon Black pepper
1 teaspoon Salt
2 tablespoon Minced coriander

Preparation:

Soak the split peas in hot water for 1 hour & drain. Wash the Mung beans well & pick out any loose stones & sticks, etc.

Combine rice, legumes, ghee, turmeric, asafetida, chili, ginger root, vegetables & stock in large pot. Cook for about one hour.

Blend the vegetables at high speed to make a very creamy & smooth soup & return to the pot.

Sprinkle in the ground coriander, cumin & garam masala. Heat till almost boiling & simmer gently for 2 to 3 minutes, stirring to prevent burning.

Add the black pepper, salt & minced coriander & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Dip #1

Servings: 8 Servings

Ingredients:

2/3 cub Grated carrot
¼ cub Minced onion
¼ cub Chopped cucumber
¼ cub Chopped celery
¼ cub Minced green bell pepper
1 carton (8-oz) low-fat cottagecheese
2 tablespoon Lemon juice

Preparation:

Combine vegetables, mixing well. Puree cottage cheese in blender and add lemon juice. Put in mixer and beat until fluffy. Fold in vegetables; chill several hours. Makes 3 cups.

NOTE: For a party sandwich, spread on thinly sliced bread, top with second slice of bread, trim off crusts and cut into 3 long strips.

NEWSPAPER ARTICLE, FROM "COOKING

TO YOUR HEART'S CONTENT"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Dip #2

Servings: 6 Servings

Ingredients:

2 package (3-oz) cream cheese;softened
2 Flavored bouillon cubes
2 tablespoon Boiling water
2 tablespoon Mayonnaise
2 tablespoon Minced onions
1 teaspoon Minced garlic
⅛ teaspoon Garlic powder
1 dash Pepper
1 dash Tabasco
Parsley flakes (optional)

Preparation:

Dissolve bouillon cubes in boiling water. Mix all ingredients together and chill until serving time. Garnish with parsley flakes, if desired. Serve with raw vegetables.

LISA CHAPMAN

(MRS. RICHARD W. JR.)

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Dip (Puerto Rico)

Servings: 12 Servings

Ingredients:

1 cub Hellmans Mayoniase; nosubsitute
1 cub Sour Cream
¼ teaspoon Garlic Powder
1 teaspoon Parsley Flakes
1 teaspoon Seasoned Salt
1 ½ teaspoon Dill Seed

Preparation:

Mix all ingredients and chill. Best made day ahead. Serve with raw vegetables: celery, carrots, cucumbers, bell peppers, califlower, etc.
(Bite size pieces)

Recipe by: PEGGY MERCHANT Posted to MC-Recipe Digest V1 #734 by Dianne Waller <dwaller@frontier.gulf.net> on Aug 10, 1997

Vegetable Dip Mix

Servings: 1 Servings

Ingredients:

1 tablespoon Dried Chives
1 teaspoon Garlic Salt
½ teaspoon Dill Weed
½ teaspoon Paprika

Preparation:

Combine all ingredients in a small bowl: blend well. Spoon mixture onto a 6-inch square of aluminum foil, and fold to make airtight. Label as Vegetable Dip Mix. Store in a cool, dry place and use within 6 months.

Makes 1 package (about 2 T) of mix.
Vegetable Dip: Combine 1 T lemon juice, 1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1 hour before serving.

Makes about 2 cups of dip.

From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip

Vegetable Dip Recipe

Servings: 2 1/2 quarts

Ingredients:

2 pound Cream cheese
2 pound Sour cream
2 medium Cucumber; peeled, seeded,grated
½ cub Onion; finely chopped
2 tablespoon Dill weed
1 teaspoon Salt
¼ teaspoon Hot sauce
½ teaspoon Dry mustard

Preparation:

Peel and remove seeds from cucumber. Shred or grate them fine. Dice the onion fine. Combine and mix well with all ingredients.

Refrigerate.

Good as small sandwich spread also. Or as base for a cold vegetable pizza.

5-27-98 entered Contributor: Chef Keith Cochran Preparation Time: 00:30

Posted to MM-Recipes Digest by "Keith Cochran" <kwcten@hotcom.net> on May 27, 1998

Vegetable Egg White Frittata

Servings: 4 Servings

Ingredients:

20 Egg whites
½ cub Broccoli florets; bite-size
½ cub Diced red bell peppers
1 Portobello mushroom; sliced
Nonstick cooking spray
Salt and pepper
1 small Red onion; optional
¾ cub Roasted tomato salsa

Preparation:

ADVANCE PREP: Separate 20 eggs, discarding yolks and placing whites in an airtight plastic container. In a steam basket set in a small saucepan, steam broccoli and bell peppers until just tender, about 6 minutes. Plunge into ice water, drain and cool completely. Place in a resealable plastic bag.

MUSHROOM: In small skillet, saute‚ mushroom. Cool and transfer to small airtight container. Refrigerate everything until needed.

PREP: Spray an omelet pan or skillet with nonstick cooking spray and place over low heat. Lightly beat egg whites and add them to the pan with sauteed vegetables and seasonings. Continue cooking until eggs are set.

Options: Brown the top under a broiler. Thinly slice onion and saute in another pan coated with nonstick cooking spray until onion begins to caramelize.

SERVE: cover a large plate with salsa, place frittata on top, and garnish with onion.

Per serving: 113 calories, 1 percent fat (.14 grams), 32 percent carbohydrate, 67 percent

See: http://www.fitnessonline.com/shapecooks/ Consultant: Susan M. Kleiner, Ph.D., R.D., a high-performance nutritionist and author of The Be Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997).

>edited for eat-lf cookbooks by kitpath 98Feb

Notes: See also MENU Hi-Carb: Overnight in the Mountains. Includes Make-ahead instructions. Dished up in pancake form, this is a refreshing alternative to the everyday omelet. Serves 4

Recipe by: SHAPE Cooks 1998

Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 17, 1998

Vegetable Eggplant Soup

Servings: 10 Servings

Ingredients:

1 teaspoon Garlic, finely chopped
1 Medium onion, finely chopped
3 Medium carrots,
Finely chopped
2 Ribs celery, finely chopped
1 Medium eggplant, peeled
And finely chopped
1 Medium turnip, finely
Finely chopped
8 cub Chicken stock, water or a
Combination
1 14 ½ ounce can tomatoes
Coarsely chopped, including
Juice
½ teaspoon Basil
½ teaspoon Thyme
½ teaspoon Oregano
½ teaspoon White pepper
Salt to taste

Preparation:

In a heavy large pot over low heat, cook the garlic, onion, carrots, celery eggplant and turnips until they begin to soften, about 5 minutes. Do not brown.

Add stock or other liquid. Over high heat, bring liquid to a boil and skim off any gray foam that rises to the surface. Reduce heat and simmer until vegetables are crisp-tender. 7 to 10 minutes.

Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Enchiladas

Servings: 2 Servings

Ingredients:

4 Corn tortillas
½ cub Salsa sauce
1 teaspoon Olive oil
1/3 cub Thinly sliced onions
1 Garlic clove, sliced
½ cub Cubed eggplant
¼ cub Grated zucchini
1 tablespoon Sherry, optional
¼ can Diced green chilies
2 tablespoon Minced cilantro

Preparation:

Place tortillas in shallow pan. Spread salsa over them to soften them. Let sit for 5 minutes. Turn tortiallas over & coat the other side.

While the tortillas are softening, heat oil in a skillet & saute onion for 3 minutes, stirring frequently. Add garlic, eggplant, zucchini & sherry if using. Cook, stirring often, for 5 minutes or so, till eggplant begins to stick. Remove from heat & stir in chilies.

Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla from the sauce & fill with one quarter of the sauteed vegetables. Roll up tortillas & place seam side down in baking tin. Top with the rest of the sauce & cilantro. Bake for 15 minutes, until evenly browned.

"Vegetarian Times" September, 1991

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Filled Ravioli

Servings: 4 Servings

Ingredients:

PASTA DOUGH:
4 cub Durham flour
16 Egg yolks
¼ teaspoon Kosher salt
2 teaspoon Olive oil
5 tablespoon Water

VEGETABLE FILLING:
1 Yellow pepper, diced small
1 Red bell pepper, diced small
1 Zucchini, diced small
½ Fennel bulb, diced small
1 Carrot peeled, diced small
4 Green onions, diced small
4 tablespoon Olive oil
2 Cloves garlic
⅛ teaspoon Black pepper
1 tablespoon Kosher salt
1 Whole egg
1 teaspoon Fresh basil, chopped
1 teaspoon Fresh flat leaf parsely,chopped
4 tablespoon Parmesan cheese, grated

PASTA SAUCE:
4 tablespoon Olive oil
1 tablespoon Chopped garlic
3 Cleaned artichokes, thinlysliced
1 pint Cherry tomatoes, halved
4 ounce White wine
2 cub Vegetable or chicken stock
1 teaspoon Chopped parsely
Salt and pepper to taste

Preparation:

Ravioli dough: Place flour in a mixing bowl and make a well. Add egg yolks, salt, olive oil and water. Mix with a fork, then with hands until a small dough has been formed. Refrigerate for ½ hour before using the dough.

Filling: Mix all diced vegetables in a bowl. Saute garlic in olive oil for 2 minutes then add small diced vegetables and cook for five minutes or until vegetables turn soft. Add saute to vegetables. Let filling cool.

Making the ravioli: Roll pasta dough with a rolling pin until dough is almost transparent. With a pizza cutter, cut 3 inch squares from the dough.
Place 1 tablespoon of filling in one square. Brush the sides of the square with water then place another square on top. Make sure to seal sides with fingers.

Sauce: Saute artichokes and garlic in olive oil for five minutes. Add white wine and cook for 2 minutes. Add chicken stock or vegetable stock and cherry tomatoes. Season with salt and pepper.

Finishing the meal: Bring 4 gallons of water to boil with kosher salt. Cook ravioli for 4 minutes then add to sauce. Cook ravioli with sauce for one more minute, add arugula and serve. Garnish with chopped parsely. Serve with parmesan cheese.

Yield: 30 ravioli (Courtesy of Chef David Reynoso, Spoodles, Florida) RECIPE FOR HEALTH: Healthy Eating Extra! Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net

Recipe by: RECIPE FOR HEALTH: Healthy Eating Extra! Posted to MC-Recipe Digest V1 #511 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997

Vegetable Finger Salad

Servings: 24 Servings

Ingredients:

2 package Pillsbury Crescent Rolls
2 package Cream cheese - 8 oz. each
1 cub Mayonnaise
1 package Hidden Valley Ranch Dressing
Mix (original recipe - dry)
½ cub Chopped green pepper
½ cub Chopped carrots
½ cub Chopped broccoli
½ cub Shredded cheddar cheese

Preparation:

Press out in one piece without separation 2 packages Pillsbury Crescent Rolls in jelly roll pan or cookie sheet with edge (2 pans). Bake as directed on Crescent Roll package and cool.

Mix together cream cheese, mayonnaise and Hidden Valley Ranch Dressing.
Spread on cooled baked roll mix.

Mix together chopped vegetables and press into cream cheese mixture.

Refrigerate. Cut into small squares. Will keep several days in refrigerator.

Personal Note: This recipe makes a LOT. I cut all ingredients in half and still have plenty to serve (in addition to other snack foods). I also replace half the mayo with non-fat yogurt, and replace the cheddar cheese with a fourth vegetable to cut the fat content (Still tastes delicious).

The total servings will change depending on how large or small you cut each piece. I only listed 24 because Meal Master requires a number. Please change once you make the recipe and count the pieces. Thanks.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Mar 03, 98

Vegetable Fish Filets

Servings: 2 Servings

Ingredients:

1 pound Sole or cod filets
1 tablespoon Oil
1 cub Sliced onion
3 cub Sliced zucchini
1 cub Green pepper slices
¾ cub Chopped tomatoes
3 tablespoon Dry sherry (optional)
1 tablespoon Lemon juice
½ teaspoon Salt
½ teaspoon Basil
¼ teaspoon Pepper
2 Drops hot pepper sauce
¼ cub Parmesian cheese

Preparation:

Place filets in a layer in oiled 9-inch square baking pan, saute onion, zuchini and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to heated platter; sprinkle with parmesian cheese. if desired, serve pan juices over bulgar or rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Fried Rice

Servings: 4 Servings

Ingredients:

2 tablespoon Vegetable oil
2 Eggs -- beaten
3 cub Cooked rice
½ cub Celery -- chopped
½ Red bell pepper -- diced
½ cub Onion -- chopped
½ cub Carrots -- dicedsalt -- to taste
1 teaspoon Sesame oil
1 tablespoon Soy sauce

Preparation:

Tommy Toy's combines French and Chinese food in this restaurant which is patterned after the reading room of the Dowager Empress of China. The kitchen is Asian but the menu reflects both traditions. 1-Preheat a wok or large skillet over highest heat until very hot.

Add the vegetable oil, tilt the wok to coat, then quickly add the eggs and stir, scrambling the eggs. 2-Add the cooked rice, stir quickly. Add the vegetables and salt to taste. Stir and toss to blend quickly. Add the sesame oil and soy sauce, toss to combine flavors, for about 2 minutes.
Recipe from Burt Wolf's Eating Well cookbook--Jo Merrill Recipe By : Tommy Toy's Restaurant, San Francisco Message 185 Thu Dec 09, 1993 J.MERRILL1 [Jody] at 01:51 EST This is my kind of recipe! Delicious, healthy and not so much protein.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Fried Rice (Hush)

Servings: 6 Servings

Ingredients:

¼ cub Light soy sauce
3 tablespoon Rice wine or; or dry sherry
½ teaspoon Salt
6 tablespoon Peanut oil
2 Eggs; lightly beaten
1 Carrot; in ½" cubes
1 Red bell pepper; in ½"cubes
½ cub Frozen peas
4 cub Cold cooked rice

Preparation:

Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside.

Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.

Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve.

Place a wok over medium-high heat. When it begins to smoke, add the remaining ¼ cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.

MC_Busted by Badams; found at <http://members.aol.com/meadowscd/recipes/>; Posted Lu 3/98.

Recipe by: Joanne Hush, Classic Chinese Cooking

Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Mar 06, 1998

Vegetable Frittata

Servings: 8 Servings

Ingredients:

1/3 cub Chopped onion
2/3 cub Chopped green pepper
1 tablespoon Butter
4 tablespoon Olive oil
1 ½ cub Scrubbed, chopped zucchini
2 Minced garlic cloves
½ teaspoon Salt
¼ cub Peel, seed and chop tomatoe
6 Large eggs, beaten

Preparation:

In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes.
Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl.
Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Frittata - Monday's Dinner Menu

Servings: 4 Servings

Ingredients:

VEGETABLE FRITTATA:
1 Sweet potato [8oz]
2 cub Broccoli, chopped
4 Eggs
4 Egg whites
½ teaspoon Salt
¼ teaspoon Pepper
2 teaspoon Vegetable oil
¼ cub Green onion, chopped
2 Garlic cloves, minced
1 teaspoon Dried tarragon
¼ cub Fontina cheese, shredded

BANANA SMOOTHIE [EA SERVING:
½ cub Yogurt
1 Banana
1 tablespoon Maple syrup

Preparation:

Menu: Vegetable Frittata, green salad whole grain bread banana smoothie

Vegetable Frittata:

Packed with vegetables, this puffy frittata makes a comforting meatless supper on a cold winter night.

Peel sweet potato; cut into ½-inch pieces. Place in steamer basket over boiling water; cook, covered, for 5 minutes. Add broccoli; cook, covered for 4 minutes or until potato is tender and broccoli is tender-crisp; set aside.

Meanwhile, in bowl, whisk together eggs, egg whites, salt and pepper; set aside.

In 9-inch ovenproof skillet, heat oil over medium heat; cook onion, garlic and tarragon, stirring, for about 2 minutes or until softened.

Arrange sweet potato mixture in bottom of skillet, pour egg mixture over top. Reduce heat to medium-low; cook, covered, for about 12 minutes or until bottom is golden and edges are set but centre still jiggles slightly.

Sprinkle cheese over top; broil for 2-3 minutes or until light golden and cheese is bubbly.

Per serving: about 202 calories, 14 g protein, 9.7 g fat, 15 g carbohydrate.

Banana Smoothy: include all ingredients in blender and pulse until smooth.
Pour into individual serving bowls and chill well before serving.

Monday's Menu: Calories Fat Vegetable Frittata 202 9.7 g Green salad 25 0.3 g 1 TB low-fat dressing 25 2.2 g 1 sl whole-grain bread 68 0.7 g 1 ts butter 33 3.7 g Banana smoothie 231 2.5 g Total: 584 19.1 g Percent from fat: 29 percent

Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Fritters (Pakora)

Servings: 12 Servings

Ingredients:

1 cub Chickpea flour (besan)
½ cub Unbleached all-purpose flour
½ teaspoon Baking soda
¾ teaspoon Cream of tartar
¼ teaspoon Sea salt
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Tumeric
½ teaspoon Asafetida (optional)
¼ teaspoon Cayenne pepper
1 ¼ cub Cold water
2 tablespoon Lemon juice
Oil, for frying
1 cub Sliced potatoes (¼" thick)
1 cub Cauliflower florets
1 cub Chopped bell pepper

Preparation:

Blend flours, baking soda, cream of tartar, salt and spices.

Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream. Set aside.

Heat about 3" oil in a large skillet or deep fryer.

Dip vegetables in batter to coat. Immerse in hot oil, turning to cook evenly, until golden brown, about 5 minutes. Remove with a slotted spoon and drain on absorbent paper.

Cover and place in a warm oven while cooking remaining pakoras.

Per serving: 186 cal, 5 g prot, 95 mg sod, 25 g carb, 8 g fat, 0 mg chol, 21 mg calcium

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Fritto Misto

Servings: 1 Servings

Ingredients:

6 cub Olive oil; for frying
½ cub Unbleached flour
½ cub Superfine semolina flour
2 teaspoon Baking powder
1 teaspoon Salt
1 cub Cold water
3 tablespoon Virgin olive oil
½ pound Cauliflower, in florets;sliced ⅛" thick
½ pound Broccoli, in florets; sliced⅛" thick
6 medium Crimini mushrooms; halved
1 medium Zucchini, cut in; ¼" thickrounds
6 Baby artichokes, outerleaves; quartered, trimmedand soaking in acidulatedwater
2 Lemons, cut into; ⅛" thickrounds
2 Lemons; in wedges
12 Zucchini flowers
Kosher salt to sprinkle

Preparation:

Preheat oven to 300 degrees. Place large platter covered with towel in oven.

Heat oil to 370 F in a 6-inch tall frying pan with basket. Make batter by stirring together flour, semolina, baking powder and salt. Slowly add cold water, stirring until smooth batter is formed. Add oil and stir through.
To cook, dip vegetables in order of ingredients in as little batter as possible and fry until each is golden brown and crisp. Drain after frying on paper towels. When drained, arrange on platter. Move quickly -- each vegetable should take 3 to 4 minutes at most. When finished with zucchini blossoms, sprinkle whole platter with kosher salt and serve immediately with lemon wedges.
Yield: 4 servings
Recipe By : Molto Mario

Posted to MC-Recipe Digest V1 #288

Date: Sat, 9 Nov 1996 14:11:39 -0500 (EST)

From: "suechef@sover.net" <suechef@sover.net>

Vegetable Gratin

Servings: 1 Servings

Ingredients:

3 cub Water
3 Chicken-flavored bouilloncubes
4 medium Potatoes; peeled and diced
1 medium Onion; sliced
1 cub Thinly sliced carrots
½ cub Diced green pepper
1/3 cub Butter or margarine
1/3 cub All-purpose flour
3 ½ cub Milk
4 cub Sharp cheddar cheese; grated
1 Jar (2 oz) diced pimiento;drained
¼ teaspoon Hot sauce; optional
Fresh parsley sprigs

Preparation:

Combine water and bouillon cubes in a Dutch oven; bring to a boil. Add vegetables; cover and simmer 12 minutes or until vegetables are tender.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, stirring until melted. Stir cheese sauce, pimiento, and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated (do not boil). Garnish a parsley sprig.

Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 226 by RecipeLu <recipelu@geocities.com> on Nov 09, 1997

Vegetable Gravy

Servings: 100 Servings

Ingredients:

6 ¼ quart WATER
3 ⅛ cub CARROTS FRESH
1 pound PEAS FZ
2 ⅛ cub ONIONS DRY
1 ¼ pound FLOUR GEN PURPOSE 10LB
6 ounce SOUP GRAVY BASE BEEF
1 ¼ pound SHORTENING; 3LB
6 tablespoon SHORTENING; 3LB
½ teaspoon PEPPER BLACK 1 LB CN

Preparation:

1. SAUTE' DICED, RAW CARROTS AND CHOPPED ONION IN MELTED SHORTENING UNTIL TENDER. ADD ONIONS, CARROTS,AND 1 LB 4 OZ FROZEN PEAS TO BOILING STOCK.
REDUCE HEAT; SIMMER 10 MINUTES.

2. SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. USE BROWN
PARTICLES IN PAN.

3. COOK OVER LOW HEAT ON TO OF RANGE OR IN 375 F. OVEN 30 MINUTES UNTIL FLOUR
IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING.

4. ADD ROUX TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.

5. ADD SAUTEE'D VEGETABLES, SALT, AND PEPPER.

Recipe Number: O01609

SERVING SIZE: ¼ CUP (2

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Guacamole

Servings: 6 Servings

Ingredients:

2 Ripe avocados
Juice of one grapefruit
Juice of one lime
½ small Shallot or 1 green onion
3 Sprigs parsley, coarselychopped
3 Sprigs cilantro
¼ Hear red or green cabbage,coarsely chopped
1 cub Broccoli florets, brokeninto small pieces
3 Ribs of celery, chopped
1 Large, tomato coarselychopped
5 Tomatillos, coarselychopped, optional
1 tablespoon Fresh minced basil
1 tablespoon Fresh minced thyme

Preparation:

Peel and quarter avocados, reserving pits. Coarsely mash avocado with a fork in a nonmetallic bowl. Set aside any that might be too hard to mash easily.

Pour grapefrit and lime juice into blender. Add shallot and 2 sprigs each of parsley and cilantro. Blen on high until liquified. Add blende mixture to mashed avocado, mix gently. Add remaining vegetables,basil and thyme.
Stir well. Garnish with reserved cilantro and parsley. If not serving immediately, place in a small bowl with avocado pits,cover and refrigerate.
The avocado pits keep the mixture from turning brown.

Source: Women's Day, Meals in Minutes, August 1990.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Gumbo

Servings: 5 Servings

Ingredients:

¼ cub Flour
2 cub Water
1 medium Zucchini; sliced
1 medium Squash; sliced
¾ cub Corn; frozen
½ cub Carrot; chopped
½ cub Onion; chopped
2 cub Tomatoes; chopped
¼ teaspoon Black pepper
Hot cooked rice

Preparation:

Recipe by: Fresh Food Favorites Preparation Time: 1:00 Preheat oven at 400.
Sprinkle flour evenly into 8" square pan. Bake for for 10 to 15 minutes, or until flour is deep golden brown, stirring every 5 minutes. Set aside. In a skillet combine ¼ cup water zucchini, squash, corn, carrot, and onion.
Cover and heat until zucchini is tender, stirring once. Stir in flour.
Blend in remaining water. Add tomatoes and pepper. Mix well. Re-cover and heat until gumbo is slightly thickened and vegetables are tender. Serve over cooked rice.

From: matejkrf@Picard.ml.wpafb.af.mil (Richard F. Matejka). Fatfree Digest [Volume 9 Issue 44] August 4, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Amount

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Gumbo

Servings: 6 Servings

Ingredients:

1 Onion; chopped
½ Green pepper; diced
2 Ribs Celery; diced
1 Clove garlic; minced
1 pound Okra; sliced, fresh, frozen
1 pound Tomatoes; fresh, or canned
2 cub Corn; fresh, frozen, canned
1 teaspoon Vegetable Bouillon granules;
½ cub White Grape Juice;
½ cub Water;
¼ teaspoon Tabasco sauce;
¼ teaspoon Paprika;
2 tablespoon Fresh parsley; chopped
1 tablespoon Basil or Rosemary; minced
Vegetable coating spray

Preparation:

Method: In a large heavy stew pot, place bouillon and ½ C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crockpot 6-7 hours)

Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness. Exchanges:
1 Veg, 1 Bread, and 107 calories. Update old family favorite - Alice in Houston

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Vegetable Ham Hash

Servings: 4 Servings

Ingredients:

1 tablespoon Oil
2 cub Diced ham
2 tablespoon Minced onion
1 small Package frozen mixed veggies
1 cub Diced frozen hasb browned potatoes

Preparation:

Heat oil; brown ham and onion in heavy skillet. Add ½ cup boiling water and vegetables; cover. Bring to a boil. Reduce heat. Simmer until vegetables are just tender, about 6 to 10 minutes. Do not overcook vegetables.

from Brown County Farm/Ranch Extension Office, Tx

typed and posted by teri Chesser 4-96

From: Teri Chesser Date: 07 Apr 96 Posted to MM-Recipes Digest V3 #284

Date: Wed, 16 Oct 1996 22:58:38 -0400

From: BobbieB1@aol.com

Vegetable Hash

Servings: 8 Servings

Ingredients:

2 tablespoon Vegetable oil
1 Onion, diced
2 Cloves garlic, chopped
2 Large baking potatoes,-
Peeled & diced
1 Large sweet potatoe, -
Peeled and diced
½ cub Water
1 Zucchini, diced
1 Red pepper, diced
1 teaspoon Salt
½ teaspoon Pepper
¼ cub Chopped fresh chives

Preparation:

Heat oil in large non-stick skillet. Add onions and garlic; cook a few minutes until onions are softened. Add potatoes and sweet potato; cook until lightly browned, about 10 minutes. Add water; cook until about half the water evaporates, about 5 minutes. Add zucchini, red pepper, yellow pepper, salt and the pepper. Cook until vegetables wilt. Mash vegetables lightly and sprinkle with chives. Makes 6 to 8 servings. Source: The Toronto Star. Oct. 9, 1996 ch.

Posted to MM-Recipes Digest V3 #277

Date: Wed, 09 Oct 1996 22:22:03 -0400

From: Cindy J Hartlin <chartlin@total.net>

Vegetable Herb Bread

Servings: 1 Servings

Ingredients:

1 ⅛ cub Water
1 tablespoon Butter or margarine
1/3 cub Diced onion
1 ½ teaspoon Sugar
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Sage
2 teaspoon Dried thyme
1/3 cub Diced celery, includingleafy top
3 cub Bread flour
2 teaspoon Rapid or quick yeast

Preparation:

From The Bread Machine Cookbook V

Yield: 1 ½ lb loaf

Note: It is a wonderful, spicy, light-textured and colored bread which can be used for leftover turkey sandwiches. Watch dough for moisture.

Posted to Digest bread-bakers.v096.n069

From: BunnyMama@aol.com

Date: Thu, 19 Dec 1996 17:45:53 -0500

Vegetable Hummus Sandwiches

Servings: 8 Servings

Ingredients:

½ cub Finely Chopped Green
Onions
½ cub Finely Chopped Green
Pepper
3 tablespoon Chopped Fresh Parsley
1 tablespoon Sesame Seeds
1 tablespoon Low Cal. Mayonnaise
½ teaspoon Oregano
½ teaspoon Garlic Powder
⅛ tablespoon Red Pepper
½ teaspoon Mint Flakes
1 can (15 Oz.) Garbanzo Beans
(Rinsed & Drained)
4 (6 Inch) Whole Wheat Pita
Bread Cut in Half Crosswise
½ cub (2 Oz.) Monterey Jack
Cheese
1 medium Tomato, Cut Into 8
(¼ Inch) Slices
2 cub Alfalfa Sprouts

Preparation:

Combine Green Onions, Green Pepper, Parsley, Sesame Seeds, Mayonnaise, Oregano, Garlic Powder, Red Pepper & Mint Flakes in A 1- Quart Casserole.
Cover With Plastic Wrap & Vent. Microwave At Highfor 3 Min. Place This Mixture & Garbanzo Beans in Processor. Process 1 Min. OR Until Smooth.
Spoon About ¼ Bean Mixture (Hummus) Into Each Pita Half; Top With 1 T.
Cheese. Cover With Paper Towels & Microwave At High For 1 Min. Cut Tomato Slices in Half. Open Sandwiches & Place 2 Tomato Slice Halves & ¼ C.
Alfalfa Sprouts Into Each Sandwich Half. Serve Immediately.
(Fat 4.9. Chol. 6)

Vegetable Inquiry

Servings: 100 Servings

Ingredients:

VEGETABLES
THE E.P. (EDIBLE PORTION) WEIGHT OF ALL VEGETABLES, UNLESS OTHERWISE
SPECIFIED, IS USED IN THE RECIPES. THIS TABLE LISTS RAW ITEMS AND EASY,
ONE-STEP CONVERSION FACTORS TO DETERMINE HOW MUCH A.P. (AS PURCHASED)
WEIGHT OF VEGETABLES TO PROCESS.
TO USE THESE FACTORS, MULTIPLE THE E.P. QUANTITY OF INGREDIENTS LISTED
IN THE RECIPE BY THE APPROPRIATE CONVERSION FACTOR GIVEN BELOW TO ARRIVE AT
THE QUANTITY OF THE ITEM (A.P.) TO PROCESS.
EXAMPLE: 3 LB SLICED CUCUMBERS (PARED) E.P. (INGREDIENT WEIGHT) TIMES
1.19 (CONVERSION FACTOR) = 3.57 LB (3 LB 9 OZ) FRESH
CUCUMBERS A.P. THE E.P. QUANTITY MAY BE DETERMINED FROM AN
A.P. QUANTITY BY DIVIDING THE A.P. BY THE CONVERSION FACTOR
AS FOLLOWS:
3.57 LB (3 LB 9 OZ) FRESH CUCUMBERS A.P. DIVIDED BY 1.19
(CONVERSION FACTOR) = 3 LB CUCUMBERS (PARED) E.P.
CONVERSION CONVERSION
ITEM FACTOR ITEM FACTOR
E.P. TO A.P. E.P TO A.P.
VEGETABLES. FRESH: CARROTS (SCRAPED) .......... 1.22
ASPARAGUS (TRIMMED) ...... 1.89 CAULIFLOWER (TRIMMED & CORED) 1.20
BROCCOLI (TRIMMED) ....... 1.28 CELERY (TRIMMED) ........... 1.37
CABBAGE (TRIMMED & CORED). 1.25 CORN-ON-COB (HUSKED & SILKED) 1.43
CUCUMBERS (PARED) ........ 1.19 PEPPERS, SWEET (STEMMED, SEEDED,
CUCUMBERS (UNPARED) ...... 1.05 CORED) ................... 1.22
EGGPLANT (PARED) ......... 1.23 POTATOES, WHITE (PARED) .... 1.23
EGGPLANT (UNPARED) ....... 1.03 POTATOES, SWEET (PARED) .... 1.25
ENDIVE (TRIMMED) ......... 1.11 RADDISHES (TRIMMED) ........ 1.09
ESCAROLE (TRIMMED ........ 1.11 ROMAINE (TRIMMED) .......... 1.06
GARLIC, DRY (PEELED) ..... 1.15 RUTABAGAS (PARED) .......... 1.18
GREENS, COLLARD (TRIMMED). 1.35 SPINACH (TRIMMED) .......... 1.09
GREENS, KALE (TRIMMED) ... 1.41 SQUASH, SUMMER (TRIMMED) ... 1.05
LETTUCE (TRIMMED & CORED). 1.08 SQUASH, FALL & WINTER:
ONIONS, DRY (PEELED) ..... 1.11 ACORN (SEEDED) ........... 1.15
ONIONS, GREEN W/TOPS (TRIMMED)1.20 BUTTERNUT (PARED & SEEDED) 1.19
PARSLEY (TRIMMED) ........ 1.05 HUBBARD (SEEDED) ......... 1.12
PARSNIPS (PARED) ......... 1.18 TOMATOES (STEMMED) ......... 1.02
TURNIPS (PARED) ............ 1.23

Preparation:

Recipe Number: A00600

SERVING SIZE: 100

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Jalfrasie

Servings: 4 Servings

Ingredients:

1 large Onion
2 Green peppers
2 large Tomatoes
½ pound Broccoli
½ pound Cauliflower
4 tablespoon Butter
1 teaspoon Red chili powder
½ teaspoon Turmeric
Ginger, fresh; 1"
3 Garlic clove
2 tablespoon White vinegar
2 tablespoon Tomato puree

Preparation:

Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes. Melt butter and saut‚ onion. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. Season to taste with salt and fresh-ground pepper.

Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Jalfrezi

Servings: 4 Servings

Ingredients:

3 ounce Cauliflower florets
3 ounce Carrots, julienned
1 Green pepper, diced
4 ounce Green peas
4 ounce Almonds
2 ounce Cashews
1 medium Onion, chopped
½ cub Water
½ cub Vegetable oil
2 teaspoon Black pepper
2 teaspoon Chili powder
1 large Potato, boiled & diced
1 large Tomato, diced
2 teaspoon Mint
Salt, to taste

Preparation:

Into a pot of boiling water, drop the cauliflower, carrots, bell pepper, and green peas and blanch for 3 to 5 minutes. Drain the vegetables and plunge them into a bowl of ice water to stop cooking. Set aside.

Grind the almonds, cashews, and onions with water to create a smooth paste.
In a pan, heat the oil until smoking, add the nut paste and stir-fry for 2 to 3 minutes. Add the pepper and chili powder, then the blanched vegetables. Add the potatoes, tomatoes, and paneer (homemade cheese).
Continue stirring while heating through. Add mint and salt. Makes 4 to 6 servings.

From: The Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Jambalaya

Servings: 6 Servings

Ingredients:

3 tablespoon Canola oil
1 cub Diced onion
2 large Cloves garlic minced
¾ cub Diced celery
½ cub Diced carrots
1 teaspoon Dried thyme
2 teaspoon Paprika
½ teaspoon Salt
pinch Cayenne pepper
1 Bay leaf
1 Red bell pepper *
1 Green bell pepper *
1 cub Cooked blackeyed peas
1 can Plum tomatoes 28 oz.,chopped
3 ¼ cub Defatted vegetable broth
2 medium Zucchini ½" dice
1 ½ cub Uncooked long-grainwhite rice
2 tablespoon Chopped parsley

Preparation:

* seeded and chopped

Heat oil in a large, heavy pot. Add the onion and cook over lowheat to wilt for 10 min, stirring. Add the garlic, celery, and carrots. Cook, stirring, 1 minute longer.

Mix in the spices and herbs. Add the bell peppers, black-eyed peas, tomatoes with juices, and vegetable broth. Bring to a boil. Reduce heat to medium-low and cook, partially covered, for 10 min. for flavors to blend.
Adjust seasonings.

One-half hour before serving, add zucchini and bring mixture to a boil.
Stir in the rice, cover, reduce heat to low and cook for 20 min. Stir in the parsley and serve immediately.

Notes: After adding the rice, cook this dish no longer than the 20 min.
called for. Be sure to add the exact amount of broth called for.

Serving Ideas: Serve with fresh cole slaw, tomatoes, catfish, crab cakes.

Recipe By: The New York Times Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On THU, 9 NOV 1995 170615 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Jello

Servings: 6 Servings

Ingredients:

1 package 4 oz- Orange or Lime Jello
¾ cub Boiling water
½ cub Cold water
Ice Cubes
1 tablespoon Lemon juice (optional)
½ cub Sliced celery
½ cub Shredded carrot
½ cub Chopped cabbage

Preparation:

Completely dissolve gelatin in boiling water. Combine cold water and the ice cubes to make 1 ¼ cups. Add to gelatin with lemon juice, stirring until slightly thickened. Remove any unmelted ice. Fold in vegetables.
Spoon into individual dessert cups. Chill until set - about 30 minutes.

Additional Combinations: Along with the sliced celery try grated carrots and golden raisins; or chopped cucumber and chopped pimientos; or drained mandarin orange sections and chopped green pepper. Or possibly use the celery and chopped cabbage, chopped apple or sliced ripe or green pitted olives. == Courtesy of Dale & Gail Shipp, Columbia Md. ==

Vegetable Juice Cocktail

Servings: 4 Servings

Ingredients:

3 Carrots; peeled & chopped
3 Radishes
3 Scallions
¼ cub Celery leaves
¼ cub Watercress
1 Canned beet; diced
½ cub Beet liquid
1 ½ cub -Ice water
1 teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Puree all ingredients in a blender. Cover and refrigerate for one hour, strain, mix in salt & pepper and serve.

From: Terri St.Louis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Kabobs

Servings: 4 Servings

Ingredients:

1 Small eggplant about ¾ lb. cut into 2" cubes
3 Medium carrots sliced ½"
8 Small red potatoes
3 Medium zucchini sliced 1"
1 Large red or green pepper seeded and cut into 1" sq.
2 Medium onions cut in wedges separate wedges into 2-3 layers each
16 Whole mushrooms
Herb marinade (see following recipe)
Salt and pepper to taste

Preparation:

Date: Wed, 22 May 1996 23:06:55 -0500 (CDT)

From: "Mr. & Mrs. Pro and the crew" <D.Pro@coretech.com>

Cook eggplant in 1" boiling water for 3 minutes and drain. Cook carrots in 1" boiling water until just tender crisp and drain. Cook unpeeled potatoes in 1" boiling water for approximately 15 - 20 minutes. Drain and cut in half. Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well. Refrigerate for 2 hours or overnight. Drain vegetables and reserve marinade. Using 8 metal skewers, thread vegetables, alternating varieties. Place on lightly greased grill, over low heat. Cook, turning often, basting with the reserved marinade for 10 - 15 minutes, or until vegetables are tender.
Sprinkle lightly with salt before serving. Remaining marinade can be used again. It can be refrigerated for up to 2 weeks. NOTE: if wooden skewers are used, soak them in water for 15 - 20 minutes before using. This prevents the wood from burning.

Posted to MealMaster Recipes List, Digest #143

Vegetable Kabobs with Herb Butter

Servings: 4 Servings

Ingredients:

1 small Yellow summer squash;quartered
1 small Zucchini; quartered
1 small Japanese eggplant; quartered
3 medium New red potatoes; halved
1 Red bell pepper; quartered
1 Green bell pepper; quartered
8 Cloves garlic; halved
4 Shallots; halved lengthwise
1 tablespoon Butter or margarine; melted
2 teaspoon Fresh rosemary; minced
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
4 Sprigs fresh rosemary;optional
4 cub Hot cooked rice

Preparation:

Review: "An enticing entree for a summer lunch or supper, these kabobs are based with fresh rosemary butter. You can bake at 450F as directed, or prepare the packets on the grill, in the foil; cover and cook for about 35 minutes."

Place a 12" X 18" double thickness of aluminum foil on the work surface.
Lightly e coat with no-stick spray.

SKEWERS: Use metal or use bamboo (soak first). Thread the vegetables on 4 long metal skewers, alternating the yellow squash, zucchini, eggplant, potatoes, red peppers and green peppers with garlic and shallots. Lay the skewers on the foil.

In a small bowl, combine the butter or margarine, rosemary, salt and black pepper. Brush half the mixture lightly over the vegetables. Turn the kabobs and brush the other side.

Fold the long sides of the foil together making several folds to encase the food snugly. Fold the ends closed to enclose securely (the end of the skewers might protrude).

Place the packet on a baking sheet. Bake for 35 minutes, or until the potatoes are soft. Be careful of escaping steam when opening the packet.
Serve with the rice.

15 minutes attention; 50 minutes total. Per serving: 382 calories, 3.9 g.
total fat (9%)

ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe
Recipe By : Prevention's Healthy One-Dish Meals (1996)

Posted to MC-Recipe Digest V1 #284

Date: Thu, 07 Nov 1996 15:08:51 -0800

From: Hanneman <phannema@wizard.ucr.edu>

Vegetable Kebabs with Parsley Sauce

Servings: 4 Servings

Ingredients:

1 Red Pepper; rinsed, cored,seeded, and cut into 1-inchpieces
1 Yellow OR Green Pepper;rinsed, cored, seeded, andcut into 1-inch Pieces
12 Button Mushrooms; stemstrimmed and wiped clean, upto 16
8 Cherry Tomatoes; rinsed withstems removed
12 1-inch-thick slices Zucchinior Summer Squash
Olive oil for brushing onvegetables

PARSLEY SAUCE:
½ cub Fresh Parsley Leaves; rinsedand patted dry
1 cub Fresh Cilantro Leaves;rinsed and patted dry
1 tablespoon Garlic; minced
2 tablespoon Red Wine Vinegar
1 tablespoon Fresh Lemon Juice
½ cub Mayonnaise; Regular orLow-fat
Salt and Black Pepper totaste

Preparation:

Hello, Grilling Enthusiasts!

It used to be that the only vegetables anyone ever grilled outdoors were onions and bell peppers wedged between chunks of meat on the ubiquitous "shish kebab." But no more! Grilled vegetables have come into their own, finding their way into almost every meal and many menus in some of the finest restaurants.

Turn your backyard into a five-star restaurant and prepare this tasty vegetable kebab tonight, as The Cook and Kitchen Staff head outside and get grilling!

Prepare grill to medium heat. Soak skewers in water prior to preparing kebabs.

Make four kebabs by threading the vegetables onto eight wooden skewers (using them in pairs to hold the pieces more securely). Alternate peppers, mushrooms, tomatoes, and zucchini (or summer squash) on each set of skewers.

Brush the kebabs all over with olive oil. Grill, turning once or twice, until the vegetables are cooked, just about 6 to 8 minutes total. Serve warm or at room temperature with parsley sauce.

To prepare sauce, place all ingredients in a blender or the bowl of a food processor fitted with the steel blade. Pulse or process until parsley and cilantro are finely minced and all ingredients are thoroughly combined.

Kitchen Staff Tips: The Parsley Sauce can also be used as a dip. If desired, you can substitute reduced-fat sour cream or plain yogurt for the mayonnaise. The double-skewer technique keeps vegetables secure. Simply thread the pieces on two skewers held parallel to each other to keep from losing vegetables to breakage on the grill.

Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on May 15, 1998

Vegetable Kebabs with Rosemary

Servings: 6 Servings

Ingredients:

12 small Button Mushrooms
½ pound Firm Tofu Cut Into
½ Inch Cubes
1 small Red Pepper Cut Into
Strips About 1 Inch Long
And ½ Inch Wide
12 Minature Corn
3 small Zucchini, Total Weight
About ¾ Lb. Cut Into
Slices ½ Inch Thick
12 Cherry Tomatoes
6 Kebab Skewers

MARINADE:
1 teaspoon Mustard Powdder
1 Garlic Clove Crushed
2 tablespoon Clear Honey
2 tablespoon Soy Sauce
2 tablespoon Olive Oil
Ground Black Pepper

Preparation:

1. Thread the Vegetables and Tofu Onto Skewers, Putting a Mushroom, Then a Piece Of Tofu, Followed By Some Red Pepper, Corn, Zucchini and a Cherry Tomato. 2. Continue in this Way until All Skewers Are Full. 3. To Make the Marinade, Mix Together the Mustard, Garlic and Honey, Then Gradually Stir in the Other Ingredients. 4. Lay the Kebabs on a Plastic or Glass Container Big Enough for Them To Lie Flat. 5. Spoon the Marinade Over Them, Turning Them To Make Sure That All the Vegetables Are Coated. 6. Let the Kebabs Marinate for At Least One Hour, Preferably for Serveral Hours, Spooning the Marinade Over Them Occasionally.
7. Cook the Kebabs Under a Hot Broiler or on the Grills for 10- 15 Minutes until All the Vegetables Are Tender, Turning the Skewers So That the Vegetables Cook Evenly.
8. Pour the Remaining Marinade Into a Small Pitcher and Serve Separately.
(May Use Eggplant Cubes or Cauliflower Florets If Desired.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Kugel

Servings: 8 Servings

Ingredients:

1/3 cub Pareve Margarine Or Oil
3 Onions; Sliced
¾ teaspoon Dried Thyme
½ teaspoon Salt
½ teaspoon Pepper
2 ¼ cub Grated Raw Potato
2 ¼ cub Grated Carrots
1 ½ cub Grated Tart Apple
3 Eggs; Lightly Beaten
¾ cub Matzo Meal
¾ teaspoon Grated Lemon Rind

Preparation:

In skillet, melt half of the margarine over medium-high heat; cook onions, stirring and adding up to 2 Tbsp. water to prevent sticking, for 5 minutes.
Add thyme, salt and pepper. Reduce heat to medium and cook, stirring often, for 15 minutes or until very soft and golden. Let cool for 5 minutes.

In bowl, stir together onion mixture, potato, carrot, apple, eggs, matzo meal and lemon rind. Pat gently into greased 8-inch (2 L) square baking dish. Melt remaining margarine and drizzle over top. Bake in 325'F oven for about 1 hour or until golden around edges. (Can be covered and refrigerated up to 24 hours. Reheat in 325F oven for 1 hour.) Makes 8 servings. PER SERVING: about 212cal, 5g pro, 10g total fat (2 g sat. fat), 27 g carb, 3 g fibre, 81 mg chol, 290 sodium. %RDI: 3% calcium, 6% iron, 84% vit A, 10 vit C, 9 % folate.

Formatted by Carole Walberg

Recipe by: Daphna Rabinovitch "Canadian Living" April'98

Posted to MC-Recipe Digest by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Apr 8, 1998

Vegetable Kurma

Servings: 1 Servings

Ingredients:

2 cub Vegetables
2 Onions cut length-wise
2 Green-Chillies cut
Length-wise
1 teaspoon Corriander powder
1 ¼ teaspoon Salt
pinch Turmeric powder
½ Inch Cinnamon
2 Cloves
2 Cardamom
2 tablespoon Coconut powder
1 teaspoon Khus-Khus (poppy seeds)
¼ teaspoon Garlic
¼ teaspoon Ginger

Preparation:

1. Put a reasonable sized vessel on the range and heat oil. 2. Put cinnamon, cloves and cardamom and fry for 2-3 minutes. 3. Add onions and green chillies and fry till onions turn brown. 4. Add garlic + ginger paste and fry for a minute or so. 5. Add vegetables and fry for about 3 minutes.
6. Add Water (about a cup or two). 7. Let the vegetables + turmeric powder cook. 8. If you are using canned or frozen vegetables skip the above step.
9. Add coconut paste, khus-khus, salt and wait till cooked. (note: Cook on a low fire)

Recipe By : Somesh Rao

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Ladder Loaf

Servings: 24 Servings

Ingredients:

2 medium Red, yellow, or orangesweet peppers
1 ½ cub Spinach; firmly packed
½ cub Fresh basil; firmly packed
½ cub Parmesan cheese; grated
1 Garlic clove
1 Egg; beaten
1 package Puff pastry; thawed
¼ cub Pine nuts or sliveredalmonds; toasted
2 tablespoon Bread crumbs

Preparation:

1. Roast peppers and remove skin. Cut into strips.

2. Combine spinach, basil, Parmesan cheese, and garlic in food processor and pulse until well combined. Add 1 tablespoon of the beaten egg and process till nearly smooth.

3. Line two baking sheets with parchment paper or plain brown paper.
Unfold sheets of pastry. Put one sheet of pastry on a baking sheet. Brush pastry with some of egg. Sprinkle half of bread crumbs in 3 inch strip down center of pastry. Spread half of spinach-basil combination on top of bread crumbs to within one inch of ends. Sprinkle with half of the nuts.
Arrange half of pepper strips evenly over filling.

4. On both sides of filling make 3 inch cuts from the edges toward the center at 1 inch intervals. Starting at one end, alternately fold opposite strips of dough at an angle across filling.

5. Repeat with other half of ingredients.

6. Brush each pastry with beaten egg.

7. Bake at 425¼ for 25 minutes or until puffed and golden brown. Serve warm. Cut each pastry crosswise into six slices, and then each slice in half to make 24 pieces.
Posted to EAT-L Digest 03 Sep 96

Date: Wed, 4 Sep 1996 07:20:36 -0300

From: Betsy Burtis <ebburtis@IX.NETCOM.COM>

Vegetable Lasagna "Curls"

Servings: 6 Servings

Ingredients:

12 Lasagna noodles
1 pound Tofu cottage cheese
2 cub Broccoli flowerets
1 cub Mushrooms; chopped
2 Green onions; diced
2 tablespoon Basil, fresh; chopped
1 teaspoon Oregano, fresh; chopped
1 tablespoon Parsley, fresh; chopped
2 cub Marinara sauce
2 tablespoon Nutritional yeast flakes

Preparation:

Preheat oven to 375 deg F. Cook lasagna noodles in a large saucepan until tender but firm, 8-10 minutes.
Drain, rinse and keep in cold water until ready to use.

Mix remaining ingredients in a medium size bowl. Place one-twelfth of the mixture on each lasagna noodle and roll up to enclose filling.

Spray baking dish with nonstick cooking spray and place rolls seam-side down in dish.

Cover with marinara sauce and bake 20 minutes, covered. Remove cover, and bake 20 minutes more.
Sprinkle with nutritional yeast flakes.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Lasagna #1

Servings: 8 Servings

Ingredients:

½ pound Creamette Lasagna; uncooked
6 medium Fresh tomatoes; coredand cut up
1 cub Grated carrots
½ cub Finely chopped onion
2 teaspoon Basil leaves
1 teaspoon American Heart Associationoriginal herb seasoning
¼ teaspoon Garlic powder
¼ teaspoon Fennel seed
⅛ teaspoon Pepper
2 package (10-oz) frozen choppedspinach; thawed and welldrained
3 cub Chopped zucchini
2 cub Sliced fresh mushrooms
1 carton (15-oz) part-skim Ricottacheese; whipped untilsmooth
¼ cub Chopped fresh parsley
1 cub Shredded part-skimMozzarella cheese
¼ cub Grated Parmesan cheese

Preparation:

Prepare Creamette Lasagna as package directs; drain. In blender or food processor, process tomatoes until smooth. In large saucepan, combine tomatoes, carrots, onion and seasonings; simmer 20 minutes. Spread about ¾ cup of the tomato mixture in a 13x9-inch baking dish. Layer one-third each of lasagna, remaining tomato sauce, spinach, zucchini, mushrooms, ricotta, parsley, Mozzarella and Parmesan cheese. Repeat layering twice.
Cover; bake in a 350 degree oven for 45 minutes. Remove from oven; let stand 5 minutes before cutting. Refrigerate leftovers.

FROM "CREAMETTE GOOD HEALTH

COOKBOOK", CREAMETTE COMPANY,

428 N. 1ST ST, MINNEAPOLIS, MN

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Lasagna #2

Servings: 6 Servings

Ingredients:

4 tablespoon Olive oil
¼ pound Shallots
10 ounce Frozen spinach
2 cub Broccoli floweretts
1 cub Carrots; sliced
12 ounce Lasagna noodles; uncooked
2 cub Ricotta cheese
16 ounce Mozzarella cheese
3 medium Tomatoes
8 tablespoon Dried parsley
2 large Eggs
4 tablespoon Butter; unsalted
5 tablespoon All purpose flour
2 cub 1% milk
1 teaspoon Salt
¼ teaspoon White pepper
⅛ teaspoon Nutmeg
½ cub Parmesan; grated

Preparation:

Date: Thu, 28 Mar 1996 15:31:08 -0500

From: Wendy Lockman <wlockman@ra1.randomc.com>

Make the cheese sauce first. In skillet melt the tablespoons of butter over low heat. Turn heat up to high and add flour blending into a smooth paste.
Add salt, nutmeg, white pepper and blend well. Add milk and parmesan stirring to blend until the cheese melts smoothly. Remove from heat. Cheese filling: In another bowl mix ricotta, beaten eggs, grated mozzarella cheese and dried parsely. Mix well. Vegetables: In a skillet at high heat add some olive oil and saute' the chopped shallots for a few minutes. Reduce to medium heat and add the chopped vegetables, except the tomato, stirring occasionally cook uncovered for about 10 minutes. Cook the lasagna noodles per directions, rinse and set aside to cool. Grease a deep casserole dish.
Put a little of the cheese sauce on the bottom then layer in three or four noodles. Next a cheese sauce, then cheese filling then vegetables. Top with a few slices of raw tomato. Repeat three times you can leave off the top layer of tomato if you want browner cheese top. Bake in a 350 degree oven for about 35 minutes.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #89

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Lasagna in Parmesan Cream Sauce

Servings: 8 Servings

Ingredients:

3 tablespoon Butter or margarine
2 tablespoon Flour
¼ teaspoon Ground red pepper
¼ teaspoon Salt
2 cub Milk
½ cub POLLY-O All Natural GratedParmesan Cheese
3 cub Chopped broccoli*
1 cub Shredded carrots
1 Red pepper strips; chopped
½ cub Chopped onion
3 Cloves garlic; minced
2 tablespoon Olive oil
2 cub POLLY-O All Natural WholeMilk Ricotta Cheese
1/3 cub Chopped Fresh basil leaves
2 ½ cub Parmesan Cheese Sauce;divided
9 Lasagna noodles
3 cub POLLY-O Pizza Shreds 4Cheese Blend; divided
¼ cub POLLY-O All Natural GratedParmesan Cheese; optional

Preparation:

Substitute 1 pkg. (10 oz. each) chopped frozen broccoli, thawed, drained, for fresh broccoli. Stir into carrots, red pepper, onion and garlic after cooking.

PARMESAN Cream Sauce: Melt butter in saucepan on low heat. Stir in flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low, simmer 3 to 5 minutes. Stir in cheese.

VEGETABLE Lasagna: Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in large skillet on medium-high heat 4 to 5 minutes or until tender-crisp.

MIX ricotta cheese and basil.

SPOON ¼ cup of the Parmesan Cheese Sauce into 12x8-inch baking dish. Top with 3 of the noodles, ½ of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan Cheese Sauce. Repeat layers. Top with remaining 3 noodles, remaining 1/3 of the Parmesan Cheese Sauce and vegetable mixture and 1 cup pizza shreds. Sprinkle with parmesan cheese, if desired. Cover.

BAKE at 375°F for 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly.

Recipe by: KRAFT WEBSITE

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Jan 19, 1998

Vegetable Lasagna Roll-Ups

Servings: 1 Recipe

Ingredients:

FILLING:
1 cub Part-skim ricotta cheese
¼ cub Part-skim mozzarella cheese
¼ cub Freshly grated Parmesancheese
8 ounce Fresh spinach, washed andcoarsely chopped
1 can (15 oz) white kidney beansdrained and rinsed
2 tablespoon Fresh chopped oregano
2 tablespoon Fresh chopped basin
8 ounce Raw lasagna noodles

SAUCE:
3 teaspoon Extra-light olive oil witha dash of sesame oil
2 cub Chopped onions
2 Cloves garlic, peeled,chopped
2 cub Finely diced eggplant
1 large Red bell pepper, seededand finely diced
2 tablespoon Low-sodium tomato paste
¼ teaspoon Red pepper flakes
1 cub Red wine
1 can (16 oz) whole tomatoeswith liquid
1 tablespoon Freshly squeezed lemon juice
½ teaspoon Freshly ground salt
½ teaspoon Freshly ground black pepper
2 tablespoon Freshly grated Parmesancheese

Preparation:

Combine in a large mixing bowl the three cheeses, the spinach, half the beans, half the oregano, and half the basil. Set aside.

Cook the noodles al dente. Cool them under cold water when they're cooked the way you like them.

Preheat the oven to 350F. Pour 1 teaspoon of the oil into a large skillet over medium-high heat and fry the onions and the garlic for 5 minutes, stirring often. Transfer half to the spinach and cheese filling and set the other half aside. Wipe the pan clean.

Add 1 teaspoon of the oil to the same pan and over a medium heat, cook the eggplant for 8 minutes, stirring often. It's important that the bottom of the pan does not scorch. Spoon the cooked eggplant into the filling mixture and stir well. Wipe the pan clean.

Add the remaining oil to the same pan and, over medium heat, cook the red bell pepper for 3 minutes. Spoon the cooked pepper into the filling mixture. Wipe the pan clean.

Add the tomato paste to the same pan and, over medium heat, cook until it turns brown--about 5 minutes. It is very important it doesn't burn but just browns. Stir in the red pepper flakes and the wine, bring to a boil, lower the heat to a simmer and reduce the liquid by about one fourth--about 15 minutes. Add the canned tomatoes and their liquid, stirring until the tomatoes break into pieces.

Add the remaining beans, oregano, basil, and reserved cooked onions and garlic and cook for 5 minutes at a very low simmer. Stir in the lemon juice, salt, and black pepper and mix well.

Lay a lasagna noodle flat on a cutting board. Form ½ cup of the filling into a rough ball, lay on one end of the lasagna and roll it up end to end.
Repeat with the remaining noodles.

Pour the sauce into a 9" X 13" baking pan. Place the lasagna rolls on top, seam side down, and spoon some of the sauce over them. Cover with aluminum foil and bake for 40 minutes. Remove the foil, sprinkle with Parmesan cheese and bake for 5 minutes. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On WED, 15 NOV 1995 172444 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Lasagna Weight Watcher's

Servings: 8 Servings

Ingredients:

4 ½ ounce Lasagna noodles; about 6
1 ½ cub Ricotta cheese; part skim
½ cub Fresh basil
1 tablespoon Parmesan cheese
¼ teaspoon Salt
⅛ teaspoon Black pepper
1 cub Stewed tomatoes
1 cub Peas; fresh
1 cub Roasted red peppers; chopped
1 ½ ounce Mozzarella cheese; shredded

Preparation:

Date: Fri, 15 Mar 1996 00:29:31 EST

From: MarySpero@prodigy.com (MS MARY E SPERO)

Preheat oven to 350 degrees. In large pot of boiling water, cook lasagna noodles 8-10 minutes; drain and rinse with cold water. Blend ricotta cheese, basil, parmesan, salt and pepper. Spread half the tomatoes in bottom of 11x7 baking pan; top with ¾ cup ricotta mixture; sprinkle with half the peas, red peppers and mozzarella cheese. Repeat layering with remaining ingredients, ending with cheese. Cover with foil and bake 25 minutes. Remove foil and bake 10-15 minutes longer, until bubbly.
Exchanges: 1 P, ½ V, 1 B, 5 C., Per serving: 174 cal, 5 gm fat.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Lasagna Ww

Servings: 8 Servings

Ingredients:

4 ½ ounce Lasagna noodles -- about 6
1 ½ cub Ricotta cheese -- part skim
½ cub Fresh basil
1 tablespoon Parmesan cheese
¼ teaspoon Salt
⅛ teaspoon Black pepper
1 cub Stewed tomatoes
1 cub Peas -- fresh
1 cub Roasted red peppers --
Chopped
1 ½ ounce Mozzarella cheese --
Shredded

Preparation:

Preheat oven to 350 degrees. In large pot of boiling water, cook lasagna noodles 8-10 minutes; drain and rinse with cold water. Blend ricotta cheese, basil, parmesan, salt and pepper. Spread half the tomatoes in bottom of 11x7 baking pan; top with ¾ cup ricotta mixture; sprinkle with half the peas, red peppers and mozzarella cheese. Repeat layering with remaining ingredients, ending with cheese. Cover with foil and bake 25 minutes. Remove foil and bake 10-15 minutes longer, until bubbly.
Exchanges: 1 P, ½ V, 1 B, 5 C. Per serving: 174 cal, 5 gm fat.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Lasagne

Servings: 8 Servings

Ingredients:

9 Lasagne noodles(OR as much as needed)
1 pound Tofu
½ cub Tomato paste (or sauce)
1 -to:
2 cub Tomato sauce(as much as desired)
1 bunch Chard (or spinach)
3 tablespoon Nutritional yeast
½ teaspoon Salt
1 teaspoon Thyme
1 teaspoon Basil
3 tablespoon Canola oil
3 small Onions; -OR-
1 pound Mushrooms
3 Celery stalks
1 ½ cub Cauliflower

Preparation:

Mash up the tofu in a bowl and add salt, nutritional yeast, spices, tomato paste. Chop the celery, caulflower, and onion finely and saute in oil.
When mostly cooked add the mushrooms, sliced. When the mushrooms are done, add the vegetables to the tofu and mix well.

Cook the lasagne noodles in water until done. This can be done beforehand to save time. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon some tomato sauce over it. Put a layer of tofu/veggies down.

Saute the chard (or spinach) in a pan with just a little bit of oil. When completely cooked down and soft, add half to the lasagne, spreading evenly over the layer. Add more sauce then noodles, then tofu than another layer of chard. Top with more sauce, more noodles and a large amount of sauce (to prevent any burning or drying out of the noodles when they're cooked).
Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until bubbly and hot. SERVE! I guarantee it'll be among the best lasagne you've ever had....

From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Lasagne (Mcdermott)

Servings: 8 Servings

Ingredients:

9 Lasagne noodles(OR as much as needed)
1 pound Tofu
½ cub Tomato paste (or sauce)
1 -to:
2 cub Tomato sauce(as much as desired)
1 bunch Chard (or spinach)
3 tablespoon Nutritional yeast
½ teaspoon Salt
1 teaspoon Thyme
1 teaspoon Basil
3 tablespoon Canola oil
3 small Onions; -OR-
1 pound Mushrooms
3 Celery stalks
1 ½ cub Cauliflower

Preparation:

Mash up the tofu in a bowl and add salt, nutritional yeast, spices, tomato paste. Chop the celery, caulflower, and onion finely and saute in oil.
When mostly cooked add the mushrooms, sliced. When the mushrooms are done, add the vegetables to the tofu and mix well.

Cook the lasagne noodles in water until done. This can be done beforehand to save time. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon some tomato sauce over it. Put a layer of tofu/veggies down.

Saute the chard (or spinach) in a pan with just a little bit of oil. When completely cooked down and soft, add half to the lasagne, spreading evenly over the layer. Add more sauce then noodles, then tofu than another layer of chard. Top with more sauce, more noodles and a large amount of sauce (to prevent any burning or drying out of the noodles when they're cooked).
Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until bubbly and hot. SERVE! I guarantee it'll be among the best lasagne you've ever had....

From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Mar 21, 98

Vegetable Latkes

Servings: 4 Servings

Ingredients:

2 Lg. carrots; grated
2 Med. zucchini; grated
6 Leaves spinach; chopped
¾ cub Whole-wheat flour/
¼ cub Wheatgerm
2 Eggs; slightly beaten
2 tablespoon Soy sauce
Oil.
1 Lg clove garlic; minced

Preparation:

for such a great response! Let me add a recipe from last year's VEGETARIAN TIMES (12/90). Place vegetables in a strainer and press out liquid.
Transfer to a bowl. Stir in flour and wheat germ. In another bowl, mix together eggs, garlic and soy sauce; add to veggies (if mixture is watery, add additional flour or matzoh meal). Heat enough oil to cover surface of a large, heavy skillet. When hot, drop veggie mixture by soupspoonsful into the pan. Cook over medium heat until brown and crisp, about 10 minutes.
Turn and brown the other side. Serve hot with additional soy sauce to taste. Makes 8 pancakes, (4 servings of 2 pancakes each) Per serving: 240 cal.; 12g protein; 10g fat; 31g carb.; 107mg chol.; 182mg sodium. Have a Happy Hanukah everyone, and again, THANKS! Robin in FLA FROM: ROBIN MATHESON (XMSP02C)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Latkes

Servings: 36 Servings

Ingredients:

2 large Idaho potatoes
2 medium Carrots
2 medium Zucchini
1 large Yellow onion, finely chopped
2 Eggs
2 Egg whites
¼ teaspoon Pepper
1 ½ teaspoon Salt
¼ cub Flour
Oil for frying

Preparation:

1>. Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in a bowl with onion. 2>. Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix. 3>. Heat non-stick griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned.
Turn, brown other side, adding a little oil as necessary. 4>. Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Lo Mein

Servings: 4 Servings

Ingredients:

¾ pound Fresh noodles
6 Chinese mushrooms soaked in warm water and shredded
3 large Celery stalks shredded to about 3-in lengths
2 Bamboo shoots sliced and shredded
1 cub Bean sprouts
2 tablespoon Oil
½ teaspoon Salt
1 cub Broth and mushroom water
½ teaspoon Sugar

Preparation:

BOIL NOODLES IN SALTED WATER until just done, about 4 minutes. Drain well and rinse in cold water. Mix in a little oil to prevent sticking. Stir-fry mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar. Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables. Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Lo Mein for Two

Servings: 2 Servings

Ingredients:

¼ pound Chinese noodles --
Dried or fresh
¼ cub Chicken stock -- low salt
2 tablespoon Sherry
1 tablespoon Oyster sauce
1 tablespoon Cornstarch
½ teaspoon Cayenne pepper
1 teaspoon Ground 5 spice powder optional
4 teaspoon Sesame oil
1 small Onion -- sliced
2 Carrots -- sliced
2 Celery stalks -- sliced
3 Garlic cloves -- crushed
1 tablespoon Fresh ginger root -- chopped
¼ pound Snow peas
¼ pound Bean sprouts
¼ pound Mushrooms
Soy sauce, low sodium

Preparation:

Bring a large pot of water to a boil; add noodles. Boil 2-3 minutes; drain. While water boils, prepare sauce and vegetables. Mix chicken stock, sherry, oyster sauce, cornstarch, cayenne and 5-spice powder if using. (5-spice powder available in oriental markets and in some grocery stores) Heat 1 teaspoon sesame oil in a wok or skillet. Add onion; stir-fry 1 minute. Add carrots and celery; cook 2 minutes. Add garlic, ginger, snow peas, bean sprouts and mushrooms. Toss another minute then add drained noodles. Stir-fry 2-3 minutes, stirring constantly, to mix noodles and vegetables. Add sauce and toss for 2 minutes. Add remaining 3 teaspoons sesame oil and toss to blend. Serve immediately with soy sauce. Jo Merrill, recipe from personal files. 11/14/93 (?) MM by CUZ

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Loaf

Servings: 4 Servings

Ingredients:

3 tablespoon Vegetable oil
2 Garlic cloves, minced
1 large Onion, diced
1 Green pepper, diced
2 Celery stalks, diced
2 Carrots, diced
½ pound Fresh mushrooms, sliced
2/3 cub Tamari
1 Salt to taste, if needed
1 teaspoon Parsley
¼ teaspoon Cayenne pepper
4 large Potatoes, boiled & mashed
¼ cub Soy milk
1/3 cub Vegetable oil
3 tablespoon Orange juice
½ teaspoon Salt
1 ½ cub Whole wheat flour

Preparation:

Heat oil in a skillet Add the garlic & onions & saute for 3 minutes. Add the carrots, celery, green peppers & mushrooms & continue to saute for 5 minutes. Season well with the herbs & spices, including the tamari.

Combine the mashed potatoes with the soy milk. Add the saute to the potato mixture.

In a bowl, combine the oil, orange juice & salt. Gradually add the flour til lthe texture is moist & pliable. Roll the dough out on a floured board.
Place rolled dough in a rectangular casserole so that the edges flop over the sides. Spoon the vegetables into the centre of the dough. moisten the edges of the dough & seal into a loaf shape.

Place on a cookie shhet or leave in the casserole, making sure that whatever you use is oiled to prevent sticking. Bake for 40 minutes at 375F.

Serve with vegetables on the side, such as mashed turnip, peas or beans, & cabbage. Or whatever.

"The Cookbook For People Who Love Animals"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Macedoine

Servings: 6 Servings

Ingredients:

1 can (16-oz) seasoned green beans
1 can (16-oz) Chinese vegetables
1 can (17-oz) green peas
1 can (8-oz) water chestnuts;sliced
1 Jar (4-oz) pimiento
1 Bunch green onions; chopped
1 ½ cub Chopped celery
1 cub Sugar
¾ cub Tarragon vinegar and whitevinegar (use ½ each tomake the total amount)
Salt and pepper to taste

Preparation:

Drain all vegetables, mix together. Mix sugar and vinegar and add to vegetables. Mix the day ahead and chill. Drain to serve.

MRS DIGHTON EWAN (PAT)

CLARENDON, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Mafe

Servings: 6 Servings

Ingredients:

2 large Onions, chopped
4 tablespoon Peanut oil
2 cub Squash
4 Turnips
4 medium Potatoes, quartered
2 large Carrots, chopped
½ small Cabbage, chopped
2 large Tomatoes, chopped
1 bunch Chard
2 Chili peppers
2 cub Tomato sauce
¾ cub Peanut butter

Preparation:

Brown the onions in a moderately hot oil in a large skillet. Add vegetables one at a time sauteeing each one for a minute or two before adding the next. Stir in tomato sauce & about a cup of water. Reduce heat & simmer till all the vegetables are tender. Spoon out half a cup of the broth & mix ti with the peanut butter to make a smooth paste. Return to the pot & simmer for 15 minutes. Serve over rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Manicotti - Southern Living

Servings: 3 Servings

Ingredients:

1 cub Shredded monterey jack cheese (4 oz), divided
1 large Egg
¾ cub Reduced fat ricotta cheese
1 can Whole kernel corn; (8 ¼-oz), drained
1 Jars Sliced mushrooms; (2.5 oz), drained
1 can Chopped green chiles; (4.5 oz), well drained
1 tablespoon Chopped fresh chives
¼ teaspoon Salt
6 Manicotti shells; cooked
1 Jars Mild chunky salsa; (16 oz)
½ teaspoon Garlic powder
¼ teaspoon Dried italian seasoning

Preparation:

Recipe by: Southern Living

Combine ½ cup Monterey Jack cheese, egg, and next 6 ingredients. Stuff manicotti shells with mixture, and arrange in a lightly greased 11- x 7-inch baking dish.

Combine salsa, garlic powder, and dried Italian seasoning; spoon evenly over shells.

Bake covered, at 350 degrees for 25 minutes. Uncover, sprinkle with remaining ½ cup Monterey Jack cheese, and bake 5 more minutes. ]]]]] .

Formatted for you by: Bill Webster
Posted to Bakery-Shoppe Digest V1 #232 by Bill <thelma@pipeline.com> on Sep 11, 1997

Vegetable Marinade

Servings: 6 Servings

Ingredients:

1 package Frozen caulifrower(10oz)
1 Cucumber,pared and sliced
1 Tomato,cut into wedges
1/3 cub Vegetable oil
¼ cub Dry white wine
2 tablespoon Lemon juice
½ teaspoon Salt
¼ teaspoon Ground pepper
⅛ teaspoon Garlic salt
6 Lettuce cups

Preparation:

Cook cauliflower as directed on package; drain and refrigerate until chilled. Place cauliflower, cucumber and tomato in bowl.

Mix oil, wine, lemon juice, salt, pepper and garlic salt; pour over vegetables. Cover and refrigerate, stirring occasionally, at least 12 hours but no longer than 24 hours. Serve in lettuce cups.

Vegetable Marinade 1

Servings: 1 Servings

Ingredients:

½ cub Olive oil
¼ cub Fresh lemon juice (orreplace tihs with a dry redwine and use rosemary as aflavorant)
Left over lemons
Handful rosemary; thyme,basil or some za'atar
5 Cloves roughly choppedgarlic
Salt and pepper to taste

Preparation:

This is a classical marinade: a marinade should have some oil so that the object to be grilled will not stick and something acidic like wine, vinegar or lemon juice to precook whatever you marinate. After squeezing two or so lemons to get the juice out, keep the peel and cut it into small strips.
add these to the marinade. I like to marinate in a ziplock bag, which rewuires less overall liquid. We recently used the za'atar varation of this recipe to marinate some fresh asparagus. We slapped them on the grill and had a *great* meal afterwards. Posted to JEWISH-FOOD digest V97 #238 by David de Graaf <degraaf@iname.com> on Aug 24, 1997

Vegetable Marinade 2

Servings: 1 Servings

Ingredients:

½ cub Peanut oil
¼ cub Rice vinegar
¼ cub Soy sauce (fermented; ifpossible)
2 Squeezes spicey sesame oil
5 Cloves garlic (coarslychopped)
2 Circles fresh ginger (idem)
¼ teaspoon Oriental cumin
½ teaspoon Ground mustardseeds
¼ teaspoon Ground cillantro seeds

Preparation:

This indonesian dressing is terrific on starchy vegetables. We used pumpkin cut into ½ inch slices, eggplant and leek. Posted to JEWISH-FOOD digest V97 #238 by David de Graaf <degraaf@iname.com> on Aug 24, 1997

Vegetable Marinade 3

Servings: 1 Servings

Ingredients:

1/3 cub Olive oil
1/3 cub Mill ground mustard
1/3 cub Red wine vinegar orbalsamic vinegar

Preparation:

If you use balsamic vinegar in this recipe (if you don't, add some honey to sweeten it) you will get a pretty glaze. This is great with broiled or roasted peppers as well as root vegatables. Remeber, you can grill almost any non-leafy vegetable. I am sure this recipe also works well with broccoli or cauliflower. Experiment and enjoy! Posted to JEWISH-FOOD digest V97 #238 by David de Graaf <degraaf@iname.com> on Aug 24, 1997

Vegetable Marrow Jam

Servings: 1 Servings

Ingredients:

8 cub Vegetable marrow
8 cub Sugar
¼ cub Preserved ginger
2 Lemons
Water

Preparation:

Wash, dry and peel marrow, cut into slices one inch thick. Remove seeds and cut into ¼ inch blocks. Put into bowl with sugar, grated rinds, lemon juice and ginger cut into small pieces. Put skins of marrow and seeds into pan, cover with water and boil for ½ hour, strain. Allow ½ cup of this liquid to each 2 cups of marrow. Put into bowl, cover and let stand for 24 hours. Place contents into preserving pan and boil, stirring constantly, cook until marrow is transparent and will set in 45 minutes to one hour.
Pour into jars.

Source : Canadian Lutheran Ladies Family Favourites Cookbook

Formatted for MasterCook and submitted to Kitmailbox by Hallie du Preez.

Recipe by: Canadian Lutheran Ladies Family Favourites Cookbook Posted to KitMailbox Digest by Buddy or Hallie <buddy@connect.ab.ca> on Sep 02, 1997

Vegetable Marrow Preserve

Servings: 1 Servings

Ingredients:

8 pound Vegetable marrow; cubed
4 pound Sugar
½ pound Preserved ginger
3 Lemons; juice and rind
1 cub Water; if necessary

Preparation:

Cut 8 pounds of marrow in cubes. Add 4 pounds of sugar, ½ pound preserved ginger and 3 lemons - juice and rind. Let stand overnight. Add 1 cup of water if necessary and boil until clear.

There were no directions with this recipe but the usual storage method would apply. Ladle into hot, sterile 8-ounce (half-pint) jars and seal.
Process for about 10 minutes in a boiling water bath.

Source : Women of Unifarm Cookbook

Formatted for MasterCook by Hallie du Preez

Notes : My mother used to make this when I was a kid and I loved it.
Everybody went through a spell of growing "marrows" for a while and, like zucchinis I guess, there was an overabundance.

Recipe by: Women of Unifarm Cookbook Posted to KitMailbox Digest by Buddy or Hallie <buddy@connect.ab.ca> on Sep 02, 1997

Vegetable Meat Stew

Servings: 6 Servings

Ingredients:

2 tablespoon All-purpose flour
1 ½ teaspoon Salt
1 teaspoon Accent flavor enhancement
⅛ teaspoon Pepper
1 pound Beef stew meat
3 tablespoon Vegetable oil
¼ cub Chopped onion
3 cub Water
1 Clove garlic; minced
1 Bay leaf
1 teaspoon Dried thyme; crushed
4 small Potatoes; pared and cubed
4 Carrots; chopped,or 12mini-carrots, pared
1 cub Frozen peas; thawed
½ cub Evaporated milk

Preparation:

Combine flour, salt, Accent and pepper in shallow dish. Dredge meat in flour mix; reserve excess flour mix. Brown meat in hot oil in Dutch oven over medium-high heat. Sprinkle any remaining flour mixture over meat. Toss to coat meat. Add onion; cook until onion is limp. Add water, garlic, bay leaf and thyme. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour. Add potatoes, carrots and additional water, if needed.
Simmer covered, 15 minutes. Add peas; simmer, covered 10 minutes or until vegetables are tender. Stir in evaporated milk; heat thorough. Do not boil.
Remove bay leaf before serving.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998

Vegetable Meatloaf

Servings: 6 Servings

Ingredients:

2 pound Lean Ground Beef
2 package (10 Oz) Frozen ChoppedBroccoli; Thawed
1 cub Frozen Onion; Thawed
2/3 cub Uncooked Oats
2 large Eggs
½ cub Milk Or Water
1 package (1.5 Oz) Meatloaf SeasoningMix; Or Make Your Own

Preparation:

Preheat oven to 375. Lightly grease loaf pan. Put all ingredients in large bowl. Mix with hands. Press mixture in pan. Bake 1 hour covered with foil.
Let stand 10-15 minutes. Drain and serve.

Recipe by: Jill's Personal Cookbook Files - Unknown Source

Posted to recipelu-digest by Jill Proehl <jpxtwo@swbell.net> on Feb 24, 1998

Vegetable Medley

Servings: 5 Servings

Ingredients:

1 tablespoon EDEN Toasted Sesame Oil
1 Onion; diced
12 ounce Canned corn; drained; OR...
1 cub -fresh or frozen corn
1 Yellow pepper; diced
1 can EDEN Diced Tomatoes drained (1 can = 14.5 oz.)
15 ounce EDEN BlaCk Beans (canned)
1 tablespoon EDEN Umeboshi Vinegar (or more if desired)
1 teaspoon Dried basil or dill

Preparation:

Heat oil; saute onion until translucent. Add corn, yellow pepper and simmer for 5 minutes. Add beans and heat thoroughly. Stir in vinegar and herbs. Delicious served hot, cold or at room temperature.

Prep Time: 10 minutes
Cooking Time: 5 minutes
Yield: 5-6 servings

Copyright 1994 Eden Foods, Inc.
<Electronic Format courtesy of Karen Mintzias>

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip

Vegetable Medley (Aries)

Servings: 4 Servings

Ingredients:

½ cub Fresh orange juice, orlow-sodium chicken broth
1 teaspoon Cornstarch
2 teaspoon Honey
2 teaspoon Soy sauce, low sodium,Tamari
2 teaspoon Rice vinegar, or white winevinegar
¼ teaspoon Hot sauce, red pepper
1 teaspoon Olive oil
1 teaspoon Sesame oil
2 cub Thinly sliced carrots,diagonal
1 ounce red bell pepper,¼"-strips
1 medium Yellow onion, see detail
8 ounce Chinese cabbage (Napa),chiffonade
4 ounce Snow peas, or
Sugar snap peas, wash andtrim
Sesame seeds, optional

Preparation:

PREPARATION -Chiffonade: take about 8 large leaves of cabbage; wash them, dry, halve them lengthwise and slice ½-inch thick ribbons. -Onion:
peeled, ends removed, thinly sliced (2 cups).

In a small bowl, stir together the orange juice and cornstarch until blended. Add the honey, soy sauce, vinegar and red pepper sauce, stirring to combine.

In a large wok or 12-inch nonstick skillet, heat the olive and sesame seed oils over moderately high heat until hot but not smoking. Add the carrots, sweet red pepper and onion. Stir-fry for 8 minutes. Add the cabbage and snow peas and stir-fry for 2 minutes.

Stir in the orange juice mixture and cook for 1 minute, or until the sauce boils and thickens. Stir in the sesame seeds if desired. Serve with grilled poultry, fish, vegetables or brown rice. Serves 4. -Dennis Fairchild, astrologer

Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC Estimates 102 cals, 2.7 g fat. 22.3% CFF

Recipe by: Dennis Fairchild, astrologer Posted to Digest eat-lf.v097.n108 by PATh <phannema@wizard.ucr.edu> on Apr 23, 1997

Vegetable Medley Stir-Fry

Servings: 1 Servings

Ingredients:

½ cub Orange juice, chicken stockor low-sodium chicken stock
1 teaspoon Cornstarch
2 teaspoon Honey
2 teaspoon Reduced-sodium soy sauce
2 teaspoon Rice vinegar or white winevinegar
¼ teaspoon Hot red pepper sauce
1 teaspoon Each olive and dark sesameoil
4 small Carrots, peeled and thinlysliced diagonally (2 cups)
1 large Sweet red pepper (8 ounces),cut into strips ¼ inchwide
1 Medium-size yellow onion,halved and thinly sliced (2cups)
8 ounce Chinese cabbage (about 5large leaves), halvedlengthwise and sliced ½inch thick
4 ounce Snow peas or sugar snappeas, trimmed
1 teaspoon Toasted sesame seeds(optional)

Preparation:

In a small bowl, stir together the orange juice and cornstarch until well blended. Add the honey, soy sauce, vinegar, and red pepper sauce, stirring to combine.

In a large wok or 12-inch nonstick skillet, heat the olive oil and sesame oil over moderately high heat until hot but not smoking. Add the carrots, sweet red pepper, and onion and stir-fry for 8 minutes. Stir in the orange juice mixture and cook for 1 minute or until the sauce boils and thickens.
Stir in the sesame seeds if desired. Serve with grilled poultry or fish and brown rice.

Yield: 4 serving
Posted to MC-Recipe Digest V1 #361

Recipe by: COOKING LIVE SHOW #CL8776

From: "Angele and Jon Freeman" <jfreeman@netusa1.net>

Date: Tue, 31 Dec 1996 11:37:57 -0500

Vegetable Me'lange

Servings: 8 Servings

Ingredients:

1 medium Red onion chopped
4 medium Carrots sliced
1 Celery Stalk, sliced
½ cub Corn
¼ cub Barley
5 cl Garlic, minced
2 tablespoon Parsley, minced
5 cub Water
3 teaspoon Marjoram
1 cub Peas
½ cub Tomato paste
1 tablespoon Soy sauce
1 cub Spinach, Chopped/packed

Preparation:

Place the onions, carrots celery, corn, barley, garlic, parsley and 3 cups of the water in a large sauce pan.

Place the remaining 2 cups of water, the tomatoes and marjoram in a blender and process on low to medium speed until smooth.

Add to the sauce pan. Bring to a boil, then turn down heat, cover and simmer for 1 ¼ hours.

Add the peas, spinach, tomato paste and soy sauce, cover and simmer for 10 min. more.

Note: If you are using very mature garden peas, add them 10-15 minutes sooner.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

Vegetable Millet Delight

Servings: 3 Servings

Ingredients:

6 ounce Millet; cooked
16 ounce ;water
½ teaspoon Coriander
½ teaspoon Salt
3 tablespoon Sesame oil
3 ounce Mushrooms; chopped
3 ounce Red and green pepper;chopped
3 ounce Onion; chopped

Preparation:

Place cooked millet in blender with 16 oz water, coriander, salt, and oil.
Puree until smooth. Pour into saucepan over medium heat. Add chopped vegetables, and cook for 15 minutes or until vegetables are tender.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Minestrone (Haas)

Servings: 6 Servings

Ingredients:

1 ½ quart Water
1 Strip kombu sea vegetable;optional
3 Shiitake stems; optional
1 ½ cub Cooked brown rice
1 tablespoon Fresh thyme
1 tablespoon Fresh marjoram
2 Leeks; cut in ½" pieces
1 Potato; cut into cubes
2 Stalks celery; chopped
1 cub Shredded cabbage
3 small Carrots; cut into pieces
1 cub Broccoli florets
1 cub Sweet peas
Sea salt; to taste

Preparation:

Bring water, kombu, shiitake stems, and herbs (if using dried) to a boil, and simmer for 10 minutes. Add leeks, potato, celery, cabbage, and carrots, and simmer 15 minutes longer. Then add broccoli florets, sweet peas, and herbs (if using fresh, and simmer another 10 minutes. Remove kombu and shiitake stems, season to taste, and serve hot or cold**.

If using leftover cooked rice, simmer vegetables in same order, and add 1-½ cups of rice at the end. Cooking time is approximately 25-30 minutes.

VARIATION: Omit thyme and marjoram and serve with Pesto Sauce (see recipe).
**This soup is also very good served cold with a sprinkling of olive oil.

See DIET FOR ALL SEASONS, by Elson M. Haas (Paperback - ISBN 0890877327 - Celestial Arts - 1995)

Notes: Dried herbs, if using, will be added earlier than fresh.

>1998 Hanneman/Buster

Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini

Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 14, 1998

Vegetable Minestrone Soup

Servings: 1 Servings

Ingredients:

½ cub Chopped onion
1 Leek, white part only,
Chopped
2 Cloves garlic
1 can (28 oz) tomatoes, crushed
4 Red potatos, quartered
2 Carrots, sliced
1 Celery stalk, sliced
½ cub Barley
1 ½ cub Corn
1 cub (frozen) peas
1 can (16 oz) white beans
(drained)
1 teaspoon Basil
1 Bay leaf
1 tablespoon Salt
1 teaspoon Black pepper

Preparation:

Saute garlic, oniions and leek. Add tomatoes and one can water, potatos, celery and carrots and cook 25 minutes. Add barley and cook 10 minutes. Add remaining ingrediants and cook 20 minutes or until barley is done. Makes about 1 gallon.

Posted by Timo <tbraam@census.gov> to the Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Miso Soup

Servings: 6 Servings

Ingredients:

6 cub Water
6 tablespoon White miso
¾ pound Fresh peas; shelled, -OR-
3 cub -(thawed) frozen peas
3 Green onions, with tops thinly sliced
1 Jalapeno pepper; seeded sliced into thin rings
1 Garlic clove; minced
1 medium Piece dulse; finely chopped
2 teaspoon Freshly squeeze lemon juice
¼ teaspoon Hot sesame oil

Preparation:

Put 1 cup of the water and the miso in a small bowl and stir together. In a large pot, combine the remaining 5 cups water, the peas, green onions, jalapeno pepper, and garlic. Cover and bring to a boil over medium-hight heat, then immediately reduce the heat and simmer for 3 minutes. Stir in the miso mixture, dulse, lemon juice, and hot sesame oil. Bring barely to a simmer over medium-high heat. Serve immediately.

Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Vegetable Mix Casserole

Servings: 4 Servings

Ingredients:

2 package Frozen lima beans
2 package Frozen peas
2 package Frozen cut green beans
1 cub Mayonnaise
1 cub Sour cream
1 cub Parmesan cheese
Salt & pepper to taste
1 cub Diced onion

Preparation:

Cook frozen vegetables according to package directions. Drain vegetables.
Saute onion until tender. Stir in sour cream, margarine, salt and pepper.
Fold in vegetables. Put in greased casserole. Top with Parmesan cheese.
Cook 20 minutes at 350 degrees.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 26, 1998

Vegetable Momos

Servings: 18 Servings

Ingredients:

2 tablespoon Ghee
½ tablespoon Minced ginger
½ tablespoon Minced garlic
½ cub Diced onion
1 teaspoon Garam masala
½ teaspoon Chili
¼ teaspoon Pepper
¼ teaspoon Salt
1 tablespoon Soy sauce
2 cub Mixed vegetables, parboiled finely chopped
1 cub Tofu, squeezed & crumbled
Momo wrappers see recipe
Momo sauce - see recipe

Preparation:

Melt ghee in a wok or skillet. Add ginger, garlic & onion & stir fry for 1 minute. Add garam masala, chili powder, pepper, salt & soy sauce. Stir-fry for 30 seconds. Add vegetables & mix well. Remove from heat & place in a bowl. Add tofu & toss well. Allow to cool & drain off excess liquid. Put 1 tb of filling into each momo wrapper & seal closed with a little water.
Steam over a steaming rack for 15 to 20 minutes. Serve hot with momo sauce.

Adapted from Betty Jung, "The Kopan Cookbook"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Moussaka

Servings: 8 Servings

Ingredients:

2 medium Eggplants
Little salt
1 medium Onion; minced
1 can (19-oz) chickpeas; drained
1 can (28-oz) tomatoes
1 tablespoon Dried oregano
1 tablespoon Dried basil
½ teaspoon Cinnamon
½ teaspoon Pepper
1 tablespoon Parmesan (this can be leftout)

TOPPING:
1 pound Tofu
1 medium Onion; quartered
2 Egg whites
1 pinch Nutmeg

Preparation:

Date: Wed, 24 Apr 96 07:33 PDT

From: tmead@comox.island.net
This is a recipe I cut from a newspapter quite sometime ago and thought the list might enjoy it.

Slice eggplants lengthwise into ¼" slices:sprinkle with a little salt.Let drain in colander for 30 minutes.Bake on greased baking sheets at 350 degree oven for 15 minutes.Turn and bake a further 15 minutes.

In nonstick pan,cook onion and garlic,stirring for 2 minutes.Add chick peas,mashing slightly.Stir in tomatoes,oregano,basil,cinnamon,pepper and a little salt.Bring to boil.Reduce to simmer,cook uncovered for 20 minutes,stirring occasionally.Process in food processor until mixture resembles coarse meal.

Lightly spray 9 X 13 pan with Pam.Layer half the eggplant,then all the chickpea mixture,a little parmesan.(I used bread crumbs-very dry ones),then the remaining eggplant.

Topping:in food processor,puree tofu,onion,egg whites and nutmeg.Spread over Moussaka.Sprinkle with a little parmesan(I used bread crumbs seasoned with a little oregano and pepper).

Bake in a 350 degree oven for 30 minutes.Serves 8. For extra texture,you can use grilled green peppers,zucchini to the eggplant layer.I might try mushrooms also next time.

FATFREE DIGEST V96 #114

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Mousse

Servings: 4 Servings

Ingredients:

1 pound Carrots; cut into chunks
1 package Frozen artichoke hearts
2 tablespoon Butter
1 package Frozen chopped spinach;thawed & squeezed dry
1 medium Onion; minced
3 tablespoon Fresh or 1 ½ tbsp. drieddill
5 large Eggs
1 cub Heavy cream
½ cub Parmesan cheese
½ cub Milk
Salt & pepper
Nutmeg

Preparation:

Grease an 8 ½ x 4 ½ inch loaf pan, line it with wax paper. Grease again and set aside. Cook or steam carrots in a small amount of water. Cook artichoke hearts.

Melt the butter in a saucepan and add the spinach, onion and dill. Cook over medium heat until onion is tender and spinach is dry.

Combine eggs, cream, milk, salt, pepper and nutmeg; blend until smooth.

In a blender or food processor combine 1/3 of the egg mixture with each of the vegetables. Arrange in even layers in the loaf pan with artichokes on the bottom, then carrots, then spinach on top.

Place in a pan of simmering water that reaches halfway up the loaf pan and bake 1 ¼ hours at 375 degrees. Let stand 10 minutes. Invert onto a serving dish to unmold and remove wax paper. Let stand 20 minutes before serving or refrigerate and serve very cold. Serves 10-12.

Recipe by Good Housekeeping Complete Book of Chocolate Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 26, 1998

Vegetable Mulligatawny

Servings: 4 Servings

Ingredients:

Penny Schenck nfsm70b
2 teaspoon Vegetable oil
½ cub Red onion; chopped
½ cub Celery; chopped
2 Garlic cloves; minced
2 Small Granny Smith apples;pared, cored, chopped
½ cub Carrot; chopped
¼ cub Fresh Parsley; chopped
2 cub Low sodium Vegt. Broth
5 ounce Potatoes; cubed, pared
2 teaspoon Curry powder
1 teaspoon Chili powder
¼ teaspoon Ground allspice
¼ teaspoon Dried Thyme
¼ teaspoon Freshly ground black pepper
1 cub Tomatoes, canned,;coarselychopped
1 ½ cub Frozen spinach;thawed,squeezed dry

Preparation:

1. In large saucepan, heat oil; add onion, celery and garlic. Cook stirring frequently, 4-5 minutes until tender. Add apples, carrot and parsley; cook stirring frequently, 2 minutes longer. Stir in broth, 2 cups water, potatoes, curry, chili powder, allspice, thyme and pepper; bring to a boil.
Reduce heat to low; cover and simmer 45 minutes. Stir in tomatoes. 2.
Remove 2 cups of the soup to food processor; puree until smooth. Return puree to soup; add spinach. Simmer 2-3 minutes longer, until heated through. Each serving provides: ½ FA, 2 V, ½ FR, 40 C. 153 cal. Weight Watcher's magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Noodle Casserole - Southern Living

Servings: 8 Servings

Ingredients:

2 cub Shredded four cheese; (8 oz) Country casserole blend divided
2 can Cream of mushroom soup; (10 ¾ oz), undiluted
1 cub Milk
½ cub Mayonnaise
¼ cub Lemon juice
½ teaspoon Salt
½ teaspoon Pepper
1 package Egg noodles; (16 ozs) cooked
1 package Frozen broccoli; cauliflower (16 oz) and carrot mix thawed
1 package Frozen whole kernel corn; (10 oz), thawed
4 Green onions; sliced
1 package Sliced almonds; Optional, (2 oz)

Preparation:

Recipe by: Southern Living

Whisk together 1 cup cheese, mushroom soup, and next 5 ingredients in a large bowl; stir in noodles and next 3 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake at 350 degrees for 30 minutes; add remaining 1 cup cheese and, if desired, sliced almonds. Bake 5 more minutes.

Formatted for you by: Bill Webster
Posted to Bakery-Shoppe Digest V1 #232 by Bill <thelma@pipeline.com> on Sep 11, 1997

Vegetable Nut Pate

Servings: 2 Cups

Ingredients:

1 tablespoon Vegetable oil or water
1 large Onion
1 cub Green beans, trimmed
1 cub Cashews
1 tablespoon Lemon juice
Salt to taste
Pepper to taste

Preparation:

Heat the oil or water in a small frying pan. Cook the onion slowly over moderately low heat, stirring frequently, until very soft - about 5-7 minutes.

Steam the green beans over boiling water until just tender, about 10 minutes.

Place the onion, beans and the remaining ingredients in a food processor and puree until smooth. Transfer the pate to a serving bowl and serve immediate. The pate can be refrigerated, but bring it to room temperature before serving.

Preparation time, 20 minutes.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Vegetable Nut Roast

Servings: 8 Servings

Ingredients:

1/3 cub Butter or margarine
1 cub Chopped mushrooms
2 large Onions; finely chopped
¼ cub Chopped green bell pepper
3 cub Grated carrots
1 ½ cub Chopped celery
½ cub Sunflower seeds
¾ cub Coarsely chopped walnuts
5 Eggs; beaten
3 cub Whole wheat bread crumbs (soft)
1 dash Dried basil
1 dash Dried oregano
Salt, pepper

Preparation:

Melt butter in skillet. Add mushrooms, onions and green pepper and cook until tender but not browned. Combine mushroom mixture in bowl with carrots, celery, sunflower seeds, walnuts, eggs, bread crumbs, basil and oregano. Mix well. Season to taste with salt and pepper. Line 9- x 5-inch loaf pan on bottom with waxed paper, then grease paper and sides of pan generously. Turn mixture into pan and bake at 325F 1 hour. Turn out and carefully peel away paper.

(C) 1992 The Los Angeles Times

Vegetable Paella

Servings: 10 Servings

Ingredients:

3 cub Short grain white rice uncooked
6 cub Vegetable stock or water
3 tablespoon Olive oil
2 cub Peas
1 large Red onion; diced
3 Celery ribs cut into ½" pieces
1 cub Green olives; drained
3 ½ ounce Capers with liquid
½ cub Pimintos, diced
1 pound Tempeh; cut into 1" cubes
1 teaspoon Powdered saffron
¼ cub Dried tarragon
1 tablespoon Black pepper
¾ cub Minced parsley

Preparation:

Preheat oven to 250 F.

Place rice in bottom of a large roasting pan or casserole dish, and pour stock over it.

Cover, place in oven and cook for one hour. Uncover and stir.

Cook, covered, for 30 minutes and check rice for doneness. Add more stock if necessary.

Cook another 30 minutes, if necessary, until rice is done and liquid is absorbed.

Sprinkle with parsley and serve hot.

Per serving: 627 cal, 25 g prot, 400 mg sod, 101 g carb, 16 g fat, 0 mg chol, 111 mg calcium

Hint: For a stronger flavor, substitute white wine for half of stock.

From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias

Vegetable Paella

Servings: 6 Servings

Ingredients:

1 Medium-size red onion,peeled and sliced
2 Cloves garlic, minced
1 cub Rice, uncooked *
1 can tomatoes
1 cub Vegetable stock
½ teaspoon Turmeric
½ (9 oz) pkg frozen artichokehearts
1 Red bell pepper cut intostrips
½ cub Frozen small peas
¼ pound Small whole baby carrots
6 Corn cobettes (Maybe thosemini cobs that are sold injars??)

Preparation:

Spray the bottom of a large, heavy-lidded pot with nonstick spray. Heat to medium heat and saute onion rings and garlic. Add rice and stir to brown lightly. Add vegetable stock and tomatoes. Stir in turmeric, carrots, and artichoke hearts. Cover and reduce heat to simmer for 10 minutes. Add remaining ingredients, cover, and continue to simmer for 10 to 15 minutes more until rice is done.

*If using brown rice, ad dcarrots and artichoke hearts when 20 minutes of cooking time remains. Add remaining ingredients 10 minutes later.

Makes 6 servings (Per serving: 173 calories, 1 gram fat)

nanette.blanchard@springsboard.org (NANETTE BLANCHARD) From Beyond Alfalfa Sprouts and Cheese...

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Paella #1

Servings: 8 Servings

Ingredients:

1 Onion
2 Cloves garlic
4 Stalks celery
1 Red pepper (diced)
1 Pepper (diced)
1 cub Of beans; chopped into smallstrips
1 ½ cub Uncooked rice
2 cub Vegetable stock
1 can (440-gm) tomatoes
¼ cub Lemon juice
3 Strands saffron; more orless
Some paprika (I just throwin quite a bit)
1 can (440-gm) artichoke hearts (Ibuy them in water)
Some olives (I use a handfulof chopped black ones;which I also buy in water)
1 Handful fresh parsely
Lemon wedges

Preparation:

Date: Fri, 24 May 1996 11:50:44 +0930

From: Kirsten.Andrews@macmailgate.Levels.UniSA.Edu.Au (Kirsten Andrews) As promised a while ago, here is the recipe for my vegetable paella. "Fry" 1 onion, 2 cloves of garlic and 4 sticks of celery in a pan until the onion is clear, add 1 red and 1 green pepper (diced) and 1 cup of beans, chopped into small strips. Add 1 and ½ cups of uncooked rice with 2 cups of vegetable stock. Let simmer for 3-4 minutes

Add 1 440gm can of tomatoes, ¼/ cup of lemon juice, a couple of strands of saffron, some paprika (I just throw in quite a bit),1 440 gm can of artichoke hearts (I buy them in water) and some olives (I use a handful of chopped black ones, which I also buy in water.) Allow to cook on a relatively high temperature, covered for 15-20 minutes.

There should be lots of liquid at the beginning of this period, which will allow the rice to cook. Use the texture of the rice as a guide. I use a plain organic brown rice, which seems to work, although basmati rice was the type recommended in the original recipe.

Before serving, add a handful of fresh parsely and stir. Serve with wedges of lemon (and a good bottle of red wine!) Sorry for being so general, but I have adapted it quite a bit from the original recipe and this is how I made it last night. One of the key benefits is that non vegetarians don't notice the lack of m**t.

FATFREE DIGEST V96 #146

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Paella #2

Servings: 4 Servings

Ingredients:

2 large Leeks; sliced
1 Onion; chopped
3 Cloves garlic; crushed
1 Green or red pepper; seededand diced
375 ml Brown rice
10 ounce Mushrooms; sliced
1 -(up to)
2 Brinjals (or eggplants; oraubergines!) diced
5 ml Each dried origanum; basiland tumeric
14 ounce Tomatoes; skinned andchopped OR
1 can Tomatoes plus juice
250 ml Chopped green beans
250 ml Peas
100 ml Chopped parsley
Salt and pepper
1 pinch Sugar
500 ml Vegetable stock
125 ml White wine (or more stock)
FF cheese -optional

Preparation:

From: Jeanette Hohls <hohlsj@phsc.unp.ac.za>

Date: Tue, 23 Jul 1996 08:51:10 +0200
To Kathryn, who has become a vegetarian- congratulations and good luck! You asked for rice casserole dishes that could be reheated. Here is my favourite. I adapted it from a book called "Best of Cooking in South Africa" by Lynn Bedford Hall. My husband and I really enjoy it, it reheats well and also makes a good filling for toasted sandwiches!

Using a large pot, stir fry leeks, onions, garlic and pepper with a little water if necessary. When soft, add rice and stir well. Add mushrooms, brinjals, herbs and tumeric. Toss for a minute or two, then add tomatoes, beans, peas, parsley, seasoning, sugar, stock and wine. Mix well then turn into a large 30 cm by 26 cm (12" by 10") baking dish. Cover and bake for 35 minutes at 180 deg C (360 F). Stir lightly with a fork and bake another 20-25 minutes until the veggies are all cooked and the liquid is absorbed.
The mixture should be moist, but not watery! Turn off heat and sprinkle top with cheese is desired, return to oven for 5-10 minutes to melt cheese.

fatfree digest V96 #202

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Pakoris

Servings: 1 Servings

Ingredients:

Fresh vegetables of your
Choice:
Florets of cauliflower
slice Eggplant
Peeled potato or sweet
Potato
Onion rings
Mushrooms are examples
The batter:
1 ½ cub Chickpea flour
¾ teaspoon Salt
½ teaspoon Baking soda
1/3 teaspoon Ground turmeric
½ teaspoon Ground cumin
¾ teaspoon Ground coriander
¾ teaspoon Whole ajwain seeds or whole
Cumin seeds
¼ teaspoon Cayenne pepper

Preparation:

Sift the chickpea flour, salt and baking soda together into a bowl. Add all the other spices for the batter. Very slowly and gradually pour in 1-¼ cups water, beating with a fork or a wooden spoon as you do so. You should have a smooth batter. Heat the oil in a wok or other utiensil for deep frying over a medium flame. Tpr. 350-375. Put the potato slices into the batter. Lift out a handful with your fingers and let any extra batter drip back into the bowl. Now put these slices into the hot oil, as many as the wok will hold in a single layer. Fry slowly, about 7 minutes on each side. When the outside is golden grown and crisp, remove fritters with a slotted spoon and leave to drain on a mesh rack or on paper towels.
Separate the onion rings, and proceed as before. Do all the vegetables this way, dipping them in the batter, draining, frying and draining them.
Ideally as each batch is fried, it should be eaten. I suspect these could be twice fried as we do so many chinese things like eggrolls. Posted by SassyJo

Recipe By :

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Pancakes with Dill Sour Cream

Servings: 4 Servings

Ingredients:

DILL SOUR CREAM:
1 cub Sour cream or plain yogurt
1 tablespoon Fresh dill weed, snipped
Salt & pepper

VEGETABLE PANCAKES:
¼ pound Small mushrooms
½ cub Oil
1 Onion, medium, finelychopped
¼ cub Celery, chopped
1 cub Carrots, coarsely grated (1lg carrot)
½ cub Frozen peas
2 Eggs, large, lightly beaten
Salt & pepper
1 tablespoon Fresh dill weed, snipped
2 tablespoon Matzoh meal (up to 3)

Preparation:

from <<Faye Levy's International Jewish Cookbook>>

Green peas peek out of these golden brown eastern European-style pancakes, which also contain mushrooms, onion & carrot. The pancakes are delicious on their own, but the dill sour cream turns them into a special treat.

Mix sour cream & dill. Season to taste with salt & pepper. Set aside at room temperature.

Separate mushroom stems & caps. Halve both length-wise & cut into thin slices. Heat ¼ cup oil in a large skillet over medium-low heat. Add onion & saute 5 minutes. Add mushrooms & celery & saute 8 minutes or until vegetables are tender. Let cool, then transfer to a bowl. Stir in grated carrot. Add peas, eggs, salt, pepper, dill & 2 tbsp matzoh meal. Mix well.
If mixture appears watery, add additional matzoh meal.

Heat remaining oil in a deep, heavy skillet. For each pancake, drop 1 heaping tbsp of mixture into pan. Flatten slightly with back of spoon & fry over medium heat for about 2 to 3 minutes on each side or until golden brown. Turn carefully using two spatulas. Drain on paper towels. Stir mixture before frying each batch. Add a little more oil if necessary. Serve hot, accompanied by dill sour cream.
Posted to JEWISH-FOOD digest V96 #79

Date: Sun, 17 Nov 96 10:31:24 CST

From: bgl@leass.PCC.COM (Barbara Leass)

Vegetable Pasta

Servings: 1 Servings

Ingredients:

½ Head garlic,; chopped
3 tablespoon Olive oil
1 Red pepper,; seeded andjulienned
1 Yellow pepper,; seeded andjuilienned
¼ cub Sundried tomatoes,; chopped
Fresh ground pepper
¼ cub Black olives,; pitted andchopped
3 Italian Roma tomatoes,;peeled, seeded, chopped
1 package Angle hair pasta,; cookedand drained

Preparation:

In large skillet heat garlic in olive oil. When garlic begins to brown add peppers. When peppers begin to turn tender add sundried tomatoes. Season with black pepper and let simmer for 3 - 5 minutes. Add olives and tomatoes. Bring to a simmer. Add pasta and stir to cook. Serve hot.
Recipe By :CHEF DU JOUR SHOW #DJ9111 LEA DELARIA

Posted to MC-Recipe Digest V1 #251

Date: Sat, 19 Oct 1996 00:14:24 -0400

From: Meg Antczak <meginny@frontiernet.net>

Vegetable Pasta Bake (Pareve)

Servings: 6 Servings

Ingredients:

1 package (16-oz) orzo or small pastashells
1 cub Chopped green peppers; fresh
1 cub Chopped onion
6 ounce Mushrooms; sliced thin
4 ounce Margarine
2 Bouillon cubes
1 cub Boiling water
Non-stick vegetable spray
1 can (2.8-oz) fried onion rings

Preparation:

From: Pat Gold <plgold@ix.netcom.com>

Date: Tue, 23 Jul 1996 16:21:22 -0700
Source: California Kosher

1. Cook pasta until al dente and drain. Saute peppers, onions and mushrooms in margarine till tender. Dissolve bouillon cubes in boiling water and mix with shell mixture. Add vegetables and mix gently.

2. Prepare 9 x 13-inch glass pan with vegetable spray. Layer ½ pasta mixture, then spread onion rings over top. Layer pasta mixture again, ending with onion rings.

3. Bake 45 minutes at 350-degrees F.

JEWISH-FOOD digest 275

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Pasta Casserole

Servings: 4 Servings

Ingredients:

2 tablespoon Vegetable oil
1 Onion, thinly sliced
2 teaspoon All purpose flour
1 tablespoon Paprika
1 can (15 oz.) tomatoes
Water
3 cub Cauliflowerets
2 Carrots, coarsely chopped
½ Green bell pepper, coarselychopped
2 medium Zucchini, cut in thickdiagonal slices
2 cub Pasta shells
Salt and pepper
2/3 cub Plain yogurt

Preparation:

1. In a saucepan, heat oil.

2. Add onion, cook until soft

3. Stir in flour and paprika

4. Cook, stirring, 1 minute.

5. Add tomatoes with juice and water. Bring to a boil.

6. Stir in cauliflowerets, carrots, bell pepper, zucchini and pasta.

7. Season with salt and pepper. Cover pan and simmer for 40 minutes or until pasta is tender.

8. Gently stir yogurt into vegetable mixture.

Posted to The Gourmet Connection Recipe Page Newsletter 12 Jan 97

From: Gourmet Connection <capco@norwich.net>

Date: Sun, 12 Jan 1997 12:02:14 +0500

Vegetable Pasta for Crockpot

Servings: 6 Servings

Ingredients:

2 tablespoon Butter Or Margarine
1 Zucchini -- ¼" slice
1 Yellow Squash -- ¼" slice
2 Carrots -- thinly sliced
1 ½ cub Mushrooms -- fresh, sliced
1 package Broccoli, Frozen -- cuts
4 Green Onions -- sliced
1 cl Garlic -- minced
½ teaspoon Basil -- dried
¼ teaspoon Salt
½ teaspoon Pepper
1 cub Parmesan Cheese -- grated
12 ounce Fettucine
1 cub Mozzarella Cheese --
Shredded
1 cub Cream
2 Egg Yolks

Preparation:

From: Gerald Edgerton <jerrye@wizard.com>

Date: Wed, 22 May 1996 08:38:02 -0700

Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the crock-pot. Cover; cook on High 2 hours.

Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.
Serves 6.

Posted to Master Cook Recipes List, Digest #94

Vegetable Pasta Italiano

Servings: 1 Servings

Ingredients:

½ pound Lean ground turkey
1 Red bell pepper;, seeded andthinly sl
1 tablespoon Paprika
1 can (14 ½ ounce) crushedtomatoes
1 can (14 12 ounce) reduced-sodiumchicken broth
2 cub Uncooked bow-tie pasta
2 cub Broccoli florets; washed
1 cub Cauliflower florets; washedSavory Toppings---
½ bunch Parsley
¼ cub Seasoned dry bread crumbs
¼ cub Grated Parmesan cheese

Preparation:

Crumble ground turkey into a skillet. Brown over medium high heat for 2 minutes, stirring occasionally. Add red pepper strips and paprika, cook for 2 more minutes. Add crushed tomatoes, chicken broth, and pasta to the skillet. Bring mixture to a boil, reduce heat, cover and simmer for 15 minutes. With adult help, remove the lid and arrange broccoli and cauliflower over the pasta. Replace lid and continue cooking for 10 minutes. Prepare the savory topping. Pull leaves from parsley stems and combine with bread crumbs and grated cheese; toss. Sprinkle savory topping over vegetables in skillet. Let sit for 3 minutes before serving.

Recipe by: Makes 6 servings

Posted to recipelu-digest Volume 01 Number 665 by James and Susan Kirkland <kirkland@gj.net> on Feb 01, 1998

Vegetable Pasta Salad

Servings: 6 Servings

Ingredients:

12 ounce Rotini pasta, cooked anddrained
6 Green onions, thinly sliced
2 Sm. zucchini, thinly sliced
2 cub Frozen broccoli andcauliflower,
Thawed and drained
1 ½ cub Thinly sliced carrots,parboiled
1 cub Thinly sliced celery
½ cub Frozen peas, thawed
2 ¼ ounce can sliced ripeolives, drained
6 ounce Jar marinated artichokehearts,
Drained and quartered
Dressing:
½ cub Mayonnaise
½ cub Bottled Italian saladdressing
½ cub Sour cream
1 tablespoon Prepared mustard
½ teaspoon Dried Italian seasoning

Preparation:

In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.

Serves: 16 From: "Taste of Home Magazine" Posted by: Debbie Carlson (D.CARLSON - GEnie)

Vegetable Pasta Sauce

Servings: 1 Servings

Ingredients:

1 can Garbanzo Beans -- drained
And rinsed
2 can Plum Tomatoes -- (28 oz.
Each)
1 large Yellow Onion -- chopped
4 Cloves Garlic -- minced
1 teaspoon Olive Oil
1 cub Dry Red Wine
1 tablespoon Tomato Paste
1 large Zucchini -- scrubbed &
Chopped
½ pound Mushrooms -- washed &
Sliced
½ cub Fresh Parsley -- chopped
¼ cub Fresh Basil -- minced -or-
4 teaspoon Dried Basil
¼ cub Fresh Oregano -- minced
Or-
1 tablespoon Dried Oregano
1 Carrot -- grated
1 teaspoon Salt
1 teaspoon Fresh Ground Black Pepper
¼ teaspoon Dried Hot Red Chilies --
Crushed (or to taste

Preparation:

In a large pot, saut the onion and garlic in the olive oil (put the onion in first, and add the garlic when the onion starts to look a little translucent) for about 10 minutes.

Run the garbanzo beans and tomatoes through a blender or food processor until they are finely chopped, but not smooth.

Add all the ingredients to the pot, and simmer, uncovered, for 45 minutes to an hour, stirring occasionally.

This sauce is great over all sorts of pasta.

Adapted by Ron Lunde, from: Shea MacKenzie's The Garden of Earthly Delights Cookbook

20 minutes preparation, 1 hour to simmer. Makes enough for 4-6 people.

My changes were to increase the garlic, substitute a grated carrot for the honey, add oregano and mushrooms, and use another can of tomatoes rather than fresh tomatoes, and retain the texture of chopped vegetables by blending only the tomatoes and garbanzos.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Patch Facial - Oily Skin

Servings: 1 Servings

Ingredients:

¼ Mashed tomato - seeds andskin removed
2 teaspoon Plain yogurt
1 teaspoon Mashed cucumber
2 teaspoon Aloe gel
3 teaspoon Oatmeal powder
2 Mint leaves crushed

Preparation:

Try one of these high calorie facials!

General directions: Mix ingredients together in a bowl. Apply to face and leave on for ten minutes. When taking off the facial, try patting the face with a warm washcloth to dampen before removing. Apply moisturizer.
Posted to recipelu-digest Volume 01 Number 441 by CuisineArt <CuisineArt@aol.com> on Jan 3, 1998

Vegetable Patch Pasta Salad

Servings: 25 Servings

Ingredients:

2 ½ pound Unseasoned turkey breasthalf
3 tablespoon Lemon juice
1 pound Raditore or rotini pasta
1 pound Fresh broccoli florets
8 ounce Sugar snap peas; frozen
1 pound Red or yellow cherrytomatoes
1 cub Toasted walnuts; optional

Preparation:

Cut turkey breast into ½-inch cubes. Toss with lemon juice. Cook pasta in boiling water until tender. Cool under cold running water; drain well. Cut broccoli florets into bite size pieces. Steam broccoli 1 minute. Cool under cold running water; drain well. Thaw frozen peas. Combine pasta, broccoli, peas and tomatoes. In separate container, combine dressing ingredients.
Pour dressing over salad mixture and toss to coat. Garnish with toasted chopped walnuts at time of service, if desired.

[YIELD: 25 portions PORTION: 1 cup, each about 180 Calories; Fat calories 55; Total fat 6 g; Saturated fat .2 g; Cholesterol 25 mg; Sodium 590 mg Total carbohydrates 20 g; Dietary Fiber 1 g; Sugars .3 g; Protein 13 g; Vitamin A 168 lU; Vitamin C 17 mg; Calcium 104 mg; Iron .2 mg]

Notes: *REF food service recipes
http://www.jennie-o.com/delicious/complete-main.cfm

Sent by "Pat Hanneman" <phannema@wizard.ucr.edu> on Fri, 08 May 1998 and converted by MC_Buster.

Recipe by: Jennie-O (R) Turkey Products*

Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 16, 1998

Vegetable Pate

Servings: 8 Servings

Ingredients:

SPINACH LAYER:
2 cub Chopped spinach; cooked andsqueezed dry
2 Eggs; lightly beaten
½ teaspoon Salt
¼ teaspoon Nutmeg
¼ teaspoon Pepper

TOMATO LAYER:
¼ cub Chopped onion
¼ teaspoon Minced garlic
1 ½ teaspoon Unsalted butter
1 pound Tomatoes; peeled, seeded andchopped
2 Eggs; lightly beaten
½ teaspoon Salt
¼ teaspoon Cayenne

LEEK LAYER:
4 large Leeks (white part only);minced
Boiling salted water
½ cub Whipping cream
2 Eggs; lightly beaten
½ teaspoon Salt

HORSERADISH SAUCE:
1 cub Plain yogurt
2 tablespoon Horseradish; drained

Preparation:

Combine all the ingredients for the spinach layer and set aside. For the tomato layer, saut‚ onion and garlic in the butter for 3 minutes. Add tomatoes and cook for 45 minutes. Let cool. Add eggs, salt and cayenne and mix completely. Set tomato mixture aside while preparing leeks. Blanch leeks in salted, boiling water for 3 minutes, covered. Drain and refresh with cold water. Pat dry. Combine leeks with cream and cook 10 minutes. Let cool. Add eggs and salt. Layer the 3 mixtures in a greased 1-½ quart terrine beginning with half of spinach mixture, all the tomato mixture, all the leek mixture and ending with the remaining spinach mixture. Cover the terrine and set a deep baking pan filled with enough boiling water to reach 1/3 up the sides of the terrine. Bake the pƒt‚ in a 425ø oven for 1 hour or until firm. Cool in terrine for 10 minutes. Unmold and cool completely.
Serve with horseradish sauce.

Horseradish sauce looks lovely served in a hollowed out cucumber section.
This is a time consuming dish but well worth the trouble. May also be served as a vegetable.

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Patties with Peanut Sauce

Servings: 4 Servings

Ingredients:

¾ cub Yellow split peas, soaked
1 ½ cub Water
1 cub Chopped onions
2 teaspoon Chopped garlic
½ tablespoon Minced ginger
½ teaspoon Cumin
¼ teaspoon Cayenne
½ teaspoon Salt
½ teaspoon Black pepper
½ cub Chopped cilantro
1 teaspoon Fresh lemon juice
½ cub Wholewheat breadcrumbs
4 tablespoon Safflower oil
1 Southeast Asian peanut sauce

Preparation:

Drain peas & rinse well. Place in medium pot with water & ½ cup of chopped onion. Stir in garlic, cumin, ginger, cayenne & salt. Bring to a boil & simmer for 30 minutes, till all the liquid is absorbed. Cool slightly. In a blender, combine the peas with the remaining onions, pepper & cilantro. Puree for 1 minute. Transfer to a mixing bowl & add lemon juice & bread crumbs. Mix well. If too dry, add a little water. Shape into 8 patties. Heat 2 tb oil in a medium skillet. Cook the patties for 7 minutes on each side. Drain on paper towels. Serve with peanut sauce.

Vegetable Paupette with Grilled Vegetable Vinaigrette

Servings: 1 Servings

Ingredients:

2 Whole new potatoes; halvedand quartered, blanched
2 1-inch slices of a beefsteaktomato; grilled
1 large Slice red onion ring;grilled
1 Yellow pepper; roasted,seeded, and julienned
½ Endive spear; grilled
1 medium Portobello mushroom; grilledand cut into fourths
1 tablespoon Chiffonade basil
1 tablespoon Chopped black olives
1 tablespoon Olive oil
Salt and pepper

VINAIGRETTE:
½ cub Assorted grilled vegetables;brunoise
1 tablespoon Balsamic vinegar
1 Piece; (11 by 14 inch) ofparchment paper
1 tablespoon Water
2 Grilled green onions; forgarnish

Preparation:

ESSENCE OF EMERIL SHOW#EE2281

Preheat the oven to 350 degrees.

For the paupette: Toss all the vegetables with the basil, black olives, olive oil and salt and pepper. Layer the mixture in the center on one half side of the parchment. Add the 1 tablespoon of water for steaming purposes.
Fold the other half of parchment over the vegetables resembling a book.
With the crease side toward you start crimping and folding towards your body. The finish product will resemble a calzone. Make sure that the parchment is nice and tight, so that none of the liquid will escape. Roast for 8-10 minutes.

For vinaigrette: In a mixing bowl, slowly whisk the balsamic vinegar into the olive oil. Add the brunoise of vegetables and season with salt and pepper. Remove the paupette from the oven and place on a plate. Make a cut through the top center, exposing the roasted vegetables. Spoon the vinaigrette over the vegetables and garnish with 2 grilled green onions.

Yield: 4 appetizer servings

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998

Vegetable Pecan Burgers

Servings: 1 Servings

Ingredients:

½ cub Chopped onions
1 tablespoon Mixed garlic
1 tablespoon Olive oil
1 package (8oz.) mushrooms; sliced
½ cub Toasted pecans
3 cub Kellogg's rice krispiescereal
1 cub Cooked brown rice
¼ cub Finely chopped green pepper
1 cub Shredded carrots
½ teaspoon Salt
¼ teaspoon Black pepper
⅛ teaspoon Cayenne pepper
2 Egg whites
Vegetable cooking spray

Preparation:

1.In 12-inch nonstick frypan, over medium heat, saut‚ onions and garlic in oil 2 minutes. Add mushrooms and saut‚ 4 minutes longer or until mushrooms are just tender. Remove from heat.

2.Coarsely chop pecans in food processor, using metal blade. Add Kellogg's ® Rice Krispies® cereal, rice, green pepper, seasonings and mushroom mixture. Pulse process about 15 seconds or until mixture is a mealy consistency. Remove to mixing bowl and stir in egg whites. Divide mixture into 6 portions, about ½ cup each and shape into patties. Place on baking sheet coated with cooking spray.

Recipe by 1996 Mars, Incorporated
Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 03, 1998

Vegetable Penne Bread Salad

Servings: 6 Servings

Ingredients:

¾ cub French bread cubes; 1"
6 tablespoon Extra virgin olive oil
Salt and freshly groundblack pepper; to taste
1 Bulb fennel; (about 1 ½pounds)
1 Red bell pepper; stemmed &seeded
1 small Red onion; halvedlengthwise, slivered
4 Ripe plum tomatoes; cut into8 pcs each
¾ cub Pitted imported black olives
12 ounce Uncooked penne pasta
2 tablespoon Red wine vinegar
¾ cub Fresh basil leaves; slivered

Preparation:

Preheat the oven to 350øF.

Place the bread cubes in a bowl and toss with 2 tablespoons of the olive oil, salt and pepper. Spread in a single layer on a baking sheet. Bake for about 20 minutes or until golden, shaking the pan occasionally. Set aside.

Trim off the base and ferns of the fennel, then slice the bulb lengthwise into slivers and place in a large serving bowl. Cut the pepper lengthwise into slivers and add to the fennel along with the onion, tomatoes and olives.

Before serving, bring a large pot of salted water to a boil. Cook the penne according to package directions.

Meanwhile, sprinkle the vegetables with salt and pepper, then toss them with the remaining 4 tablespoons olive oil and the vinegar. Add the basil and the reserved bread cubes and toss gently.

Drain the pasta. Rinse under cold water, drain again and toss with the vegetables. Serve immediately.

Serves 6. Per serving: 412 calories, 57g carbohydrates, 10g protein, 17g fat,
0.3 mg cholesterol

Published in Parade Magazine 4/26/98

Typed and Busted by Carriej999@AOL.com

Recipe by: Sheila Lukins

Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 26, 1998

Vegetable Pesto Lasagne

Servings: 10 Servings

Ingredients:

12 Pieces Lasagne; uncooked
3 cub Low-fat; chunky vegetablespaghetti sauce
1 ½ cub Water
1 Container part-skim ricottacheese; (15 oz.)
½ cub Egg substitute
½ cub Grated part-skim mozzarellacheese; divided
¼ teaspoon Black pepper
1 cub Packed fresh basil
¼ cub Grated Parmesan cheese
2 Cloves garlic
¼ cub Fat-free Italian saladdressing
Vegetable oil cooking spray

Preparation:

In a medium bowl, stir together the spaghetti sauce and water. Combine ricotta cheese, egg substitute, ¼ cup of the mozzarella cheese and pepper in a bowl. In a food processor or blender, add basil, Parmesan cheese and garlic; process until smooth. Add Italian dressing; process until blended.
Fold basil mixture (pesto) into ricotta mixture.

Spray a 9 x 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 ½ cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 pieces of lasagne over ricotta, and top with another cup of the sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagne over ricotta mixture and cover with remaining sauce.

Preheat oven to 350º F. Cover lasagne with foil and bake for 1 hour and 5 minutes. Uncover lasagne, sprinkle remaining mozzarella cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.

Each serving provides: 255 Calories; 14.1 g Protein; 30.7 g Carbohydrates; 8.9 g Fat; 18.3 mg Cholesterol; 504 mg Sodium. Calories from Fat: 31%

This lasagne is especially quick, because you don't need to cook the lasagne before assembling! Serves 10
Posted to recipelu-digest Volume 01 Number 450 by Bunny <layla696@ix.netcom.com> on Jan 4, 1998

Vegetable Pickle (Terkaree Ka Achar)

Servings: 1 Servings

Ingredients:

1 ½ pound Cauliflower
1 ½ pound Carrots
1 ½ pound Peas
1 ½ pound Potatoes
1 ½ pound Turnips
1 ½ pound Brinjal (Aubergine)
1 ½ pound Tomato
1 ½ pound Fenugreek Leaves
1 ½ pound Spinach Leaves
1 cub Lemon juice
4 cub Oil
½ cub Red chilli powder
2 teaspoon Salt
(A)
2 tablespoon Coriander seeds
2 tablespoon White cumin seeds
2 tablespoon Mustard seeds
2 tablespoon Onion seeds
4 Dried red chillies
2 teaspoon White cumin seeds
1 Whole garlic

Preparation:

Wash all the vegetables and cut into pieces. Dry on a cloth.

When all the vegetables are dry, mix salt and place in large bowl. Set aside for about 2-3 days or until the vegetables become soft..

Mix in the lemon juice and set aside again.

Using 2 cups of the oil, fry all the first group of spices (A) until light brown. Remove from the oil and grind to a smooth paste.

Heat the rest of the oil in a large saucepan. Add 4 dried red chillies, the 2 tsp. white cumin seeds, and the whole garlic which has been peeled and separated into cloves. Fry until light brown.

Add all the vegetables and all the ground spices and fry together for about 5 minutes. Remove from fire and allow to cool completely until room temperature before placing in airtight containers. This way it can be stored for 6-8 months.

Compiled by I. Chaudhary
Posted to EAT-L Digest 26 October 96

Date: Mon, 28 Oct 1996 00:00:46 +1000

From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>

Vegetable Pickles

Servings: 1 Servings

Ingredients:

1 ½ pound Cauliflower
1 ½ pound Carrots
1 ½ pound Peas
1 ½ pound Potatoes
1 ½ pound Turnips
1 ½ pound Eggplant (Aubergine)
1 ½ pound Tomato
1 ½ pound Fenugreek Leaves
1 ½ pound Spinach Leaves
1 cub Lemon juice
4 cub Oil
½ cub Red chilli powder
2 teaspoon Salt

A:
2 tablespoon Coriander seeds
2 tablespoon White cumin seeds
2 tablespoon Mustard seeds
2 tablespoon Onion seeds
4 Dried red chillies
2 teaspoon White cumin seeds
1 Whole garlic

Preparation:

Wash all the vegetables and cut into pieces. Dry on a cloth.

When all the vegetables are dry, mix with salt and place in large bowl. Set aside for about 2-3 days or until the vegetables become soft..

Mix in the lemon juice and set aside again.

Using 2 cups of the oil, fry all the first group of spices (A) until light brown. Remove from the oil and grind to a smooth paste.

Heat the rest of the oil in a large saucepan. Add 4 dried red chillies, the 2 tsp. white cumin seeds, and the whole garlic which has been peeled and separated into cloves. Fry until light brown.

Add all the vegetables and all the ground spices and fry together for about 5 minutes. Remove from fire and allow to cool completely until room temperature before placing in airtight containers. This way it can be stored for 6-8 months.

TNT'd & Compiled by Imran C. Source: Mum
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by "Imran C." <imranc@onthenet.com.au> on Sun, 12 Jan 1997.

Vegetable Pick-Ups

Servings: 8 Servings

Ingredients:

2 Avocados; seeded, peeled andmashed
1 package (8-oz) cream cheese;softened
2 tablespoon Butter
2 teaspoon Lemon juice
4 -(up to)
6 drop Hot pepper sauce
2 Stalks celery; cut into3-inch pieces
¼ pound Fresh mushrooms; stemsremoved
1 Green bell pepper; seededand cut into thick strips
1 Red bell pepper; seeded andcut into thick strips
Garnishes: fresh chives;parsley sprigs; radishslices; olive slices, pecanor walnut halves

Preparation:

From: arielle@taronga.com (Stephanie da Silva) (COLLECTION)

Date: Thu, 22 Jul 1993 18:23:06 GMT

Blend avocados, cream cheese, butter, lemon juice and hot pepper sauce in blender or food processor until smooth. Spoon filling into celery pieces, mushroom caps and pepper strips or use pastry tube to pipe filling onto vegetables. Garnish each as desired and serve.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Pie

Servings: 4 -6 serving

Ingredients:

POTATO PASTRY:
6 ounce Margarine
8 ounce Self-raising flour
Pinch of salt
8 ounce Cold mashed potato
A little milk
VEGETABLE FILLING:
8 ounce Mixed vegetables; carrots,peas, celery etc.
A `walnut' of butter
1 Onion, peeled and chopped
4 ounce Mushrooms, wiped and sliced
1 teaspoon Chopped parsley
¼ pint White sauce
Salt and black pepper
3 ounce Cheddar cheese grated

Preparation:

Set oven to 400/F or Mark 6. Potato Pastry; rub margarine into the flour and salt until mixture resembles breadcrumbs. Combine with mashed potato, adding milk to produce a soft dough. Turn on a floured surface and knead lightly. Roll out and line a greased, large ovenproof dish. The pastry may be a littl e short so handle carefully . Bake blind for 15 minutes then cool a little. The Filling chop and lightly cook the vegetables, drain well and cool a little. Melt butter and lightly fry onion and mushrooms. Combine with mixed vegetables, add parsley and stir in the white sauce, seasoning to taste . Put into the pastry case and level top. Sprnkle with grated cheese and brush pastry rim with milk. Bake for further 15 to 20 minutes until pastry is golden and cheese melted and bubbling.

Vegetable Pie with Cheese Crust

Servings: 8 Servings

Ingredients:

½ Ready made pizza dough (inrefrigerated biscuitsection of your grocerystore)
1 cub Frozen chopped broccoli
1 cub Corn; drained
1 ½ cub Onion; chopped
½ cub Frozen sugar peas or snowpeas
½ teaspoon Garlic powder (for crust)
1 teaspoon Salt
¼ teaspoon Seasoned salt
¼ cub Chicken broth (use cannedand remove fat from top)
½ cub Fat free cheese; shredded
Black pepper to taste

Preparation:

Preheat oven to 350 degrees. Remove Ready Made crust from canister and use only half the dough provided. Spray 9" pie plate with non-stick cooking spray. Use ½ cup shredded cheese and sprinkle cheese over dough. Press cheese into the dough with your fingers.Place dough in pie plate. Shape dough to fit bottom and edges of pie plate. Sprinkle crust with garlic powder.

Layer vegetables next and season each layer with salt, pepper and a small amount of seasoned salt. In small bowl add just a few teaspoons of chicken broth to 1-½ tablespoons flour. Keep adding broth to make a thin paste.
Pour this mixture over vegetables and top with remaining shredded fat free cheese. Bake 350 degrees for 40-45 minutes. Entire recipe makes 8 servings.

ULTRA LOW FAT

FROM SOME COOKBOOK!

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Pilaf

Servings: 6 Servings

Ingredients:

1 cub Long-grain rice;
1 tablespoon Betty's butter;
1 Shallot; minced
2 Green onions; chopped
1 Carrot, sliced
½ cub Snow peas; sliced
½ cub Mushrooms; sliced
2 tablespoon White wine;
1 ½ cub Chicken/Vegetable stock;
Salt or pepper to taste
2 tablespoon Toasted sesame seeds;

Preparation:

Soak rice 2 hours to shorten cooking time. Rinse and drain. In a medium-size non-stick saucepan, heat butter and saute shallot until softened. Add vegetables and saute about 3 minutes. Add rice to vegetables; stirring to coat. Cook about 2 minutes. Stir in wine broth; bring to a boil. Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Season with salt and pepper. Garnish with seasame seeds. NOTE: Try this recipe with other vegetables such as peas, bell peppers, zucchini, raddichio, radishes, green beans, asparagus, etc.

Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE + ( This recipe didn't list the vegetable exchange.) CAL: 182; CHO: 2mg; CAR: 31g; PRO: 4g; SOD: 127mg; FAT: 4g;

Source: Light & Easy Diabetes Cuisine by Betty Marks

Brought to you and yours via Nancy O'Brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Vegetable Pilau Special

Servings: 1 Serving

Ingredients:

½ cub Long-grain brown rice
Sea salt to taste
1 teaspoon Tumeric
2 ounce Fresh green beans
1 small Carrot
1/3 cub Shelled peas
1 small Onion
1 small Garlic clove
1 Piece ginger root (¼ to ½ inch)
1 small Tomato
1 tablespoon Margarine (vegan)
1 teaspoon Coriander
1 teaspoon Ground cumin
¼ teaspoon Garam masala
¼ cub Slivered almonds

Preparation:

Cover the rice with boiling water and leave to soak for several hours.
Drain, rinse, cover with water, add a little salt and the tumeric, bring to the boil, then lower heat, and cook until the water is absorbed and rice tender, about 20 minutes.

Meanwhile, chop the beans and carrot. Steam them -- and the peas -- until just tender. Drain and set aside.

Chop the onion. Crush the garlic. Grate the ginger finely. Chop the tomato.

Heat the margarine in a pan and add the onion. Saute until beginning to brown. Add the garlic and ginger and cook for a minute longer.
Lower heat and stir in the spices. Then add the tomato and cook for a minute longer. Remove from heat and stir in the cooked vegetables.

Place half the cooked rice on the bottom of a greased ovenproof dish, spoon the vegetable mixture over it, then top with the other half of the rice.
Cover the dish (if it has no lid then use foil) and bake it at 350 degrees F (180 C) Gas Mark 4 for about half an hour.

Toast the almonds under a hot grill (broiler) until lightly browned. When the pilau is ready and dished up, sprinkle the almonds on top.

* Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias

Vegetable Pizza

Servings: 4 Servings

Ingredients:

½ package Pepperidge farm frozen puffpastry; 1 sheet
2 teaspoon Vegetable oil
1 cub Small broccoli flowerets
1 cub Sliced mushrooms; (about 3ounces)
½ cub Chopped green or red pepper
¼ cub Onion; chopped
¾ cub Prego traditional spaghettisauce
1 ½ cub Shredded mozzarella or swisscheese; (6 ounces)

Preparation:

1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400ºF.

2. Unfold pastry on lightly floured surface. Roll into 15- by 10-inch rectangle and place on baking sheet. Prick with fork. Bake 10 minutes

3. In medium skillet over medium heat, heat oil. Add broccoli, mushrooms, pepper and onion and cook until tender.

4. Spread Prego sauce over crust to within ½ inch of edges. Top with vegetable mixture. Sprinkle with cheese. Bake 5 minutes more or until cheese is melted. Cut into 8 pieces.

Recipe by: Pepperidge Farm

Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 21, 1998

Vegetable Pizza

Servings: 24 Appetizers

Ingredients:

1 can Refrigerated crescentdinner rolls (8 oz)
1 package PHILADELPHIA BRAND CreamCheese, softened (8 oz)
½ cub MIRACLE WHIP or MIRACLE WHIPLIGHT Dressing
½ teaspoon Italian seasoning
¾ cub Chopped red pepper
¾ cub Chopped radishes
½ cub Sliced pitted ripe olives
2 tablespoon Sliced green onions
½ cub KRAFT Natural ShreddedSharp Cheddar Cheese (2 oz)

Preparation:

Heat oven to 375'F. Unroll dough into 2 rectangles. Press onto bottom and ¼" up sides of 13x9" baking pan to form crust. Bake 10 minutes; cool. Mix cream cheese, dressing and seasoning until well blended. Spread over crust.
Top with remaining ingredients. Refrigerate. Cut into squares.

PREP TIME: 20 minutes plus refrigerating.

Vegetable Pizza

Servings: 2 Servings

Ingredients:

2 package Crescent rolls
1 cub Mayonnaise
2 package Hidden valley ranch salad dr
1 cub Broccoli; finely chopped
1 cub Cauliflower; finely chopped
1 cub Carrots; grated
1 cub Cheddar cheese; grated
1 cub Tomatoes; chopped

Preparation:

Pat crescent rolls into pizza pan. Bake 7-10 minutes, or until golden brown. Mix softened cream cheese with mayonnaise and dried salad dressing. Spread cream cheese mixture on cooked dough and top with vegetables and cheese. Press down lightly, and chill for at least 1 hour.
Cut into pieces. FROM: NANCY CHRIST (KRXW62B)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Pizza with Feta Cheese

Servings: 6 Servings

Ingredients:

½ cub Dry vermouth
5 ½ teaspoon Grated lemon rind
3 tablespoon Fresh lemon juice
2 tablespoon Red onion; chopped
½ teaspoon Salt
¼ teaspoon Dried thyme
6 Black peppercorns
1 cub Sliced zucchini
1 cub Yellow squash; sliced
½ cub Chopped red bell pepper
3 cub Sliced cremini mushrooms(about ½ pound)
1 Italian cheese-flavoredpizza crust such as Boboli((1 -pound)
¾ cub Crumbled feta cheese (3ounces)
1 tablespoon Chopped fresh parsley
1 tablespoon Extra-virgin olive oil

Preparation:

In this recipe, the vegetables are cooked in a flavorful citrus-vermouth mixture. You can, however, skip the procedure and use plain steamed or sauteted vegetables. A strong extra-virgin olive oil is a must for flavor, as its drizzled over the pizza at the very end.

Preheat oven to 375 degrees. Combine first 7 ingredients in a large saucepan; bring to a boil. Add zucchini, squash, and bell pepper; reduce heat, and simmer 4 minutes. Add mushrooms; simmer 2 minutes. Drain well; discard liquid and peppercorns. Place pizza crust on a baking sheet.
Sprinkle with half of beta; top with vegetable mixture. Sprinkle with remaining feta and parsley. Bake at 375 degrees for 10 minutes or until thoroughly heated (cheese will not melt). Drizzle with olive oil. Yield: 6 servings (serving size: 1 wedge).

CALORIES 296 (29% from fat); FAT 9.5g (sat 3.8g, mono 4g, poly 1.3g); PROTEIN 12.8g; CARB 39.4g; FIBER 2.6g: CHOL 19mg; IRON 3mg; SODIUM 657mg; CALC 165mg

Recipe by: Cooking Light, September 1997, page 97

Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@ix.netcom.com> on Sep 08, 1997

Vegetable Platter - Dia Rau Song

Servings: 6 Servings

Ingredients:

1 large Head of Boston or other softlettuce, separated into
Individual leaves
1 bunch Of scallions, cut into 2inch lengths
1 cub Coriander leaves
1 cub Mint leaves
1 cub Fresh Asian or regular basilleaves
1 Cucumber, peeled inalternating strips, halvedlengthwise and
Sliced thinly crosswise
4 ounce Fresh bean sprouts
1 Ripe mango
1 bunch Ripe bananas
1 Ripe papaya
6 Apples
6 Star fruit

Preparation:

On a large platter, decoratively arrange all of the ingredients in separate groups. Use in recipes where required.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.
1989.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Pork Stir-Fry

Servings: 6 Servings

Ingredients:

¾ pound Pork tenderloin cut in strips
1 tablespoon Vegetable oil
1 ½ cub Sliced fresh mushrooms
1 large Green pepper; cut in strips
1 Zucchini; thinly sliced
2 Celery ribs diagonally sliced
1 cub Thinly sliced carrots
1 Garlic clove; minced
1 cub Chicken broth
2 tablespoon Light soy sauce
1 ½ tablespoon Cornstarch
3 cub Hot cooked rice

Preparation:

Brown pork in oil in large skillet over high heat. Push meat to side of skillet; add vegetables. Stir-fry vegetables approximately 3 minutes.
Combine broth, soy sauce, and cornstarch; add to skillet and cook until clear and thickened. Serve over rice.

Each serving provides:
* 257 calories
* 16.8 g. protein
* 4.4 g. fat
* 36.3 g. carbohydrate
* 2.1 g. dietary fiber
* 732 mg. sodium
* 37 mg. cholesterol

Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip

Vegetable Pot Pie

Servings: 6 Servings

Ingredients:

¼ cub White wine or vegetablestock; up to ½
1 cub Chopped onion
1 cub Thinly sliced celery
1 cub Diced red bell pepper
2/3 cub Thinly sliced carrot
2/3 cub Sliced frozen green beans
1/3 cub Frozen peas
1/3 cub Whole wheat flour
1 cub Skim milk or soy milk
2 cub Vegetable stock
2 tablespoon Chopped fresh parsley
1 teaspoon Salt or low-sodium soy sauce
½ teaspoon Dried thyme
¼ teaspoon Dried sage
¼ teaspoon Freshly ground black pepper
¼ teaspoon Cayenne pepper

BASIC BISCUIT CRUST:
1 ¾ cub Unbleached or whole wheatpastry four
½ teaspoon Salt
2 teaspoon Baking powder
½ teaspoon Baking soda
2 tablespoon Butter or margarine
¾ cub Buttermilk or soy milk
2 teaspoon Honey

Preparation:

This recipe lends itself to creativity, as it can be prepared with almost any combination of vegetables. The biscuit crust is a low-fat version of a traditional pot-pie topping9. Soy milk can replace the buttermilk to make it vegan; however, the crust may end up a bit heavier.

COAT AN 8-INCH casserole dish with vegetable cooking spray. Preheat oven to 400 degrees.

In heavy saucepan, heat wine or stock over medium-high heat. Add onion and cook, stirring often, until soft, about 3 minutes. Add celery, bell pepper, carrot, green beans and peas. If mixture begins to dry out, add ¼ cup more wine or vegetable stock. Cook, stirring often, 3 minutes. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.

In glass measuring cup, combine milk or soy milk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken. Add parsley, salt or soy sauce, thyme, sage, pepper and cayenne. Cook,. stirring constantly, until filling is thickened. Remove from heat, transfer mixture to prepared casserole and set aside.

Biscuit topping: In large bowl, mix flour, salt, baking powder and baking soda. Using a pastry blender or fork, cut butter or margarine into flour mixture until it resembles coarse meal. In measuring cup, combine buttermilk or soy milk and honey. Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if dough is too dry.
Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky.
Turn dough our onto lightly floured surface. Roll out into shape to cover casserole dish or cut into wedges.

Lay biscuit topping lightly over filling. Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes.

PER SERVING: 339 calories; 13 g. protein.; 8G total fat, (1g sat fat); 60g carb.; 0 cholesterol; 1,318mg sodium.; 10g FIBER. LACTO/VEGAN

Recipe by: Vegetarian Times, March 1998, page 44

Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 20, 1998

Vegetable Pot Stickers

Servings: 1 Servings

Ingredients:

¾ cub Finely shredded carrots
½ cub Chopped bean sprouts
1 ¼ cub Shredded green cabbage
½ cub Chopped green onions
2 teaspoon Chopped gingerroot
1 teaspoon Sesame oil
¼ teaspoon White pepper
1 large Red bell pepper; finelychopped (¾ cup)
1 Egg white
1 package (10 ounces) round wontonskins
2 cub Vegetable broth
4 teaspoon Soy sauce

Preparation:

Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 tablespoon chicken mixture on center of skin. Pinch 5 pleats on edge of one half of circle. Fold circle in half over vegetable mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and vegetable mixture.

Spray 12-inch skillet with nonstick cooking spray; heat over medium heat.
Cook 12 pot stickers at a time in skillet, 3 minutes or until light brown; turn. Stir in ½ cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has evaporated. Repeat with remaining pot stickers, broth and soy sauce.

16 servings (3 pot stickers each)

Posted to Digest eat-lf.v097.n198 by Paradise~Manifest <ausetkmt@concentric.net> on Aug 6, 1997

Vegetable Potage

Servings: 7 Servings

Ingredients:

5 cub Water
2 cub Chopped peeled celeriac
1 ½ cub Sliced carrot
1 ¼ cub Diced onion
1 cub Diced peeled potato
1 cub Granny Smith apple; chopped(1 large apple)
1 cub Leek; sliced
½ cub Jerusalem artichokes;chopped and chopped
¾ teaspoon Salt
3 Thyme sprigs
2 Garlic cloves
2 Bay leaves

Preparation:

Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard thyme and bay leaves. Place vegetable mixture in a blender in 2 batches; process until smooth (serving size: 1 cup).

Recipe by: Cooking Light, September 1997, page 76

Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@ix.netcom.com> on Sep 08, 1997

Vegetable Puff

Servings: 12 Puffs

Ingredients:

1 Ready to use pastry roll(Pepperidge farms)
Mixed Vegetables ( potatoes,peas may be added)
To taste Masala
Green Chilies
To taste Salt

Preparation:

This is a local Karnataka speciality.

Method: Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for salt, before you stuff it in the pastry roll; no way to rectify it later.

Thaw the roll for about 10 minutes before unfolding.

After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make it a little thinner. The pastry sheet would now be about 12" x 12".

Cut the sheet into 6 pieces.

Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Seal all the corners, by pressing the sheets together and applying a little water.

Stick it into a pre-heated oven (350 $F^\circ$) for about 20-30 minutes or until it browns. Make sure that you flip it around every 5-10 minutes.

Posted to rec.food.recipes by hz225wu@unidui.uni-duisburg.de (Micaela Pantke) on Thu, 12 Aug 93.

Vegetable Puff Pie Thornton

Servings: 4 Servings

Ingredients:

1 tablespoon Peanut oil; or more asneeded
1 large Onion
1 medium Leek
2 large Carrots
2 large Potatoes
1 small Head of broccoli
2 tablespoon Garden peas
4 Cooked chickpeas OR cookedlentils; optional
1 package Puff pastry
1 teaspoon Mixed herbs
½ teaspoon Dijon mustard; mild
1 Vegetable stock cube
Black pepper
Salt
Milk or beaten egg; to brush
Pastry

Preparation:

Select a large oven-proof, lidded casserole dish. Roll out the puff pastry to desired thickness (usually up to half a centimetre thick is fine). Stand the dish upside down on the rolled out pastry and using a sharp knife, cut the shape out an inch bigger than the dish. Leave the pastry somewhere cool.

Set the oven at the temperature required for the puff pastry (usually quite hot).

Chop the onion and leek and fry over a medium heat in the casserole dish for about 5 minutes. Scrub/peel the potatoes and carrots and then dice the potatoes and chop the carrots similarly. Add to the onion and leek mixture and cook for a few more minutes, without burning. Add enough water to cover the mixture, followed by the stock cube, herbs, mustard, black pepper and pinch of salt. Mix thoroughly, then bring to the boil and reduce to a simmer, put the lid on and allow to bubble gently for about 10 minutes.
Wash and chop the broccoli into bite-sized pieces and add the rest of the vegetables and cook for another 5 minutes.

There should be only just enough liquid for the vegetables to sit in, like a thick soup, but they should not be swimming in it. If there is too much liquid, remove the lid and let the mixture cook a little longer. Remove from the heat. Carefully place the pastry lid on top, and crinkle the extra pastry around the edges to make a crust. Brush with milk or beaten egg and make some steam holes with a sharp knife. Cook in the oven for about 40 minutes until the pastry has risen and is golden brown.

Personal WebPage: Lynda's (11 Mar 98) by Lynda Thornton, United Kingdom.
Interests include vegetarian cuisine. http://www.wuli.demon.co.uk/lynda.htm "If you try this recipe, please let me know what you think."

Notes: This is simple to make, and has a scrummy (scrumptious) puff pastry lid!

>from Pat Hanneman (Kitpath) 98Mar12, a McBuster production

Recipe by: Lynda Thornton, UK ^(Personal)

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 12, 1998

Vegetable Puff Pizzalini (Peggy Cullen)

Servings: 1 Servings

Ingredients:

1/3 Recipe puff pastry (about 15ounces)
Olive oil (preferablyinfused with garlic)
1 medium Onion; diced
Kosher salt
Fresh ground pepper
2 small Tomatoes (about 2 ¼-inchesdiameter); (2 to 3)
¼ Head broccoli
8 medium Cremini or Button mushrooms(about 1 ¼-inch caps)
Grated Parmesan cheese
Olive paste (optional)

Preparation:

Roll the puff pastry into a rectangle 11 x 15 inches. Transfer it to a 11 x 17-inch sheet tray lined with parchment paper and fit the dough to the tray exactly. Be sure the dough is evenly rolled - about ⅜-inch thick. Freeze the sheet tray for about ½ hour. Remove the tray from the freezer and using a fluted 2 ¼-inch round cutter, cut out 24 to 28 circles. Using a fork, dock each round well in the center, 4 to 6 times; leave a ¼-inch rim undocked. The circles can be put back in the freezer for up to 2 months. Once they're frozen, they can be stacked and wrapped in plastic wrap. Preheat oven to 425 degrees. Heat some oil in a pan and cook the onions slowly, until they are soft and fully cooked. Season with salt and pepper. Set aside to cool. Slice the tomatoes about ⅜-inch thick. Cut off broccoli flowers about 1 ¼ inches around. Cut them as close to the flower as possible, without them falling apart. Cut the stems off the mushrooms flush with the bottom of the cap (don't hollow them) and slice as thinly as possible. Fill a little bowl with about 1-inch of oil. Place the rounds of dough, upside down on a papered cookie sheet and dock again. Brush about 1/3 with oil, spread about 1/3 with a little olive paste or pesto, and spoon about ½ of the cooled onions on the remaining rounds. Sprinkle each with Parmesan. Place a tomato slice on the rounds spread with oil only; the slice should be the same size or a little smaller than the round of dough. Garnish with a few strips of fresh basil. Dip each broccoli flower into the oil, head down, and press it, flower up, into the center of each round spread with olive paste. Press a sliced mushroom cap into the center of each onion round. Slant the cap a little so that the slices separate.
Brush each round generously with oil and sprinkle generously with Parmesan, salt and pepper. Bake for about 17 minutes or until the bottoms are lightly browned. Serve warm. Yield: about 2 dozen Recipe By : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A40

Posted to MC-Recipe Digest V1 #309

Date: Sat, 23 Nov 1996 22:46:58 -0600

From: Jackie Bordelon <jbord@premier.net>

Vegetable Pullao

Servings: 8 Servings

Ingredients:

1 cub Whole mung bean picked over and washed
2 cub Long-grain rice
4 ½ tablespoon Vegetable oil
1 teaspoon Whole black mustard seeds
1 medium Onion peeled and finely chopped
4 medium Garlic cloves peeled and finely minced
1 teaspoon Peeled, minced ginger
1/3 pound String beans; trimmed and cut into ¼" pieces
2 teaspoon Garam masala
1 ½ teaspoon Ground coriander
2 ½ teaspoon Salt
2 tablespoon Finely minced parsley preferably Chinese

Preparation:

Put mung beans in a bowl with 3 cups water. Cover lightly and set aside for 12 hours. Drain beans and wrap in a very damp dish towel. Put the wrapped bundle in a bowl. Put this bowl in a dark place (like an unused oven) for 24 hours.

Wash rice well and soak in 4 cups of water for half an hour. Drain well.

Preheat oven to 325 F.

Heat oil in a wide, heavy, 4- to 5-quart ovenproof pot over a medium-high flame. When hot, put in mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the onion. Stir and fry for about 5 minutes or until onion turns brown at the edges. Add the garlic and ginger. Fry, stirring, for about 1 minute. Turn heat to medium-low and add the mung beans, rice, string beans, mushrooms, garam masala, ground coriander, and salt. Stir and saute for about 10 minutes or until rice turns translucent and vegetables are well coated with oil. Add 4 cups hot water and the minced parsley. Turn heat to a medium-high flame and cook, stirring, for about 5 minutes or until most of the water is absorbed.
(There will be an inch or so of water at the bottom.) Cover the pot first with aluminum foil, crimping and sealing the edges, and then with its own lid. Place in heated oven for half an hour. Fluff up with a fork and serve.

Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typos by:
Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Pullav (2)

Servings: 1 Servings

Ingredients:

1 cub Rice
1 ½ cub Water
1 cub Vegetables
1 Cinnamon (½-inch) stick
2 Cloves
2 Cardamom
1 ¼ teaspoon Salt
⅛ teaspoon Turmeric powder
1 teaspoon Dhania powder
2 Chilies or ¼ tsp powder
½ can Or 1 lb. (16 oz) Tomatoes
½ cub Coconut
1 bunch Coriander leaves
4 Cloves Garlic
1 Piece (½-inch) Ginger(made into a paste)
2 tablespoon Butter
1 Onion cut lengthwise

Preparation:

Method: Wash the rice and drain the water. Extract one cup of water from tomatoes. Pour the butter into a vessel and heat. Add cinnamon, cardamom and cloves. Add onions and chilies and fry until onions turn golden brown.
Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. Now pour in the tomato water + 1 cup water. Add coconut, coriander powder (Dhania powder), salt and let boil Add rice + coriander leaves + vegetables. Reduce to low heat and let the rice cook.

Posted to rec.food.recipes by hz225wu@unidui.uni-duisburg.de (Micaela Pantke) on Thu, 12 Aug 93.

Vegetable Puree with Kohlrabi and Broccoli

Servings: 8 Servings

Ingredients:

3 cub Kohlrabi slices; peeled,sliced
2 cub Broccoli; stems & florets --sliced
1 cub Watercress; packed
¼ teaspoon Marjoram
2 tablespoon Vegetarian Bouillon
1 teaspoon Flour
¼ cub Skim Milk
Watercress Sprigs; garnish

Preparation:

Steam the kohlrabi 10 min. add broccoli stems. Steam 10 min., add broccoli florets. Steam an additional 10 min.

Place watercress and marjoram in a small skillet with the bouillon. Cook, stirring, over low heat just till the watercress is wilted. Add the flour and continue stirring over low heat, 2 min.

Place watercress in blender with milk and half the steamed veggies. Process on low to medium speed until smooth. Remove from blender and place in a serving dish. Add to the serving dish, stir and garnish with sprigs of watercress.
Recipe By : Lose Weight Naturally Cookbook

Posted to Digest eat-lf.v096.n177

Date: Sat, 05 Oct 1996 00:13:46 -0400

From: "Sharon L. Nardo" <snardo@onramp.net>

Vegetable Purees

Servings: 4 Servings

Ingredients:

1 pound Fresh vegetables -- trimmed
1 tablespoon Butter or margarine
½ cub Half and half
Salt and freshly ground
Pepper -- to taste

Preparation:

1. Cut vegetables into pieces of even size. Steam until tender in a small amount of water or microwave as directed in the chart included in this cookbook. Drain, reserving any liquid for soups, if desired.

2. Place vegetables and butter in food processor or blender. Process until smooth.

3. With machine running, slowly add half-and-half to make a smooth, creamy puree. Season to taste with salt and pepper.

* Timesaver Tip: Recipe can be prepared up to a day ahead and reheated in a saucepan over low heat or in a microwave oven.

Variations: Herbs and spices add another dimension to vegetable purees.
Here are a few suggestions.

Carrots: Add dried dill weed to taste.

Cauliflower: Add curry powder or ½ cup shredded Swiss or Cheddar cheese.
Dust with paprika or serve with a puree of contrasting color.

Broccoli: Add a pinch of cayenne pepper.

Parsnips: Add ground allspice or ground nutmeg to taste.

Spinach: Add ground nutmeg to taste.

Zucchini, pattypan, or crookneck squash: Add a few sprigs of dill weed.

Pureed Vegetable Soup Blend: vegetable puree with enough chicken or beef stock to make a soupy mixture. Gently heat in saucepan until warmed through.

Recipe By : the California Culinary Academy

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Quesadilla W/parsnip Puree

Servings: 1 Servings

Ingredients:

ONION MARMALADE:
2 tablespoon Olive oil
¾ cub Julienne yellow onions
1 teaspoon Minced garlic
1 tablespoon Finely chopped parsley
1 tablespoon Rice wine vinegar
Salt and pepper

QUESADILLA:
½ cub Parsnip puree
1 cub Assorted julienne grilledvegetables; (red onions,peppers, yellow squash,tomatoes, etc.)
½ cub Grated Maytag White CheddarCheese
8 Flour tortillas

GARNISH:
3 tablespoon Grated Maytag White CheddarCheese
¼ cub Cilantro sour cream

Preparation:

ESSENCE OF EMERIL SHOW#EE2281

Complete Title: VEGETABLE QUESADILLA WITH PARSNIP PUREE, CARAMELIZED ONION MARMALADE, CILANTRO SOUR CREAM

For Onion Marmalade: In a saute pan, over high heat, heat the olive oil.
Add the onions and saute until caramelized, about 3-4 minutes. Add the garlic, parsley, and rice wine vinegar. Saute for 1-2 minutes. Season with salt and pepper. For Vegetable Quesadilla: Spread 3 tablespoons parsnip puree on one tortilla, leaving a 1 inch border. Cover the puree with ¼ cup of the vegetables. Sprinkle with 3 tablespoons White Cheddar Cheese.
Top with one tortilla. In a saute pan, heat 2 tablespoons of olive oil.
When smoking hot, carefully lay the quesadilla in the oil. Fry on one side until golden brown and flip over and finish cooking, about 1-2 minutes.
Remove and continue frying until all the quesadillas are fried. Additional oil may be need for frying. To assemble cut the quesadillas into fourths.
Arrange on a plate with the onion marmalade and cilantro sour cream.
Garnish with grated Maytag White Cheddar and chopped parsley.

Yield: 4 appetizer servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998

Vegetable Quesadillas

Servings: 4 Servings

Ingredients:

4 Whole tortillas; whole wheat
2 ½ tablespoon Canola oil; divided
2 tablespoon Onion; chopped
1 Whole carrot; sliced
1 cub Zucchini; chopped
1 cub Tomatoes; chopped
1 tablespoon Jalapeno peppers; canned,chopped
4 tablespoon Goat cheese
½ cub Salsa; optional

Preparation:

From: jouet@eve.telalink.net

Date: Wed, 13 Mar 1996 07:58:39 cst
Heat 1 ½ teaspoons of the oil in a heavy 2 quart saucepan. Add onions and carrot and cook over low heat 3 minutes or until onion is soft but not brown. Add zucchini and cook 2 minutes.

Stir in tomatoes and jalapenos - cook until just heated through.

Heat the remaining 1 tablespoon of oil in a large, heavy non-stick skillet.
Cook one tortilla at a time until lightly browned, about 30 seconds. Turn and spoon ¼ of mixture and ¼ of goat cheese onto half of the tortilla.
Fold the other tortilla half over the filling. Slide onto warm serving plate. Repeat with other tortillas and serve immediately.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Quiche

Servings: 4 Servings

Ingredients:

JOYCE BURTON
2 ½ cub Cooked vegetables*
4 ounce Grated cheese
4 ounce Chopped onions
1 cub Evaporated skim milk
4 tablespoon Flour
4 Eggs**
1 teaspoon Baking powder
1 teaspoon Salt (optional)
4 teaspoon Vegetable oil
½ teaspoon Pepper
(PDPP83A)

Preparation:

*Your choice--can be frozen or fresh **Can substitute Egg Beaters, etc.
Dump vegetables, cheese, and onion in a 10" pie pan sprayed with non-stick spray. Blend remaining ingredients in blender and pour over vegetables and cheese. Bake at 375 D. for 20-30 minutes. WW Exchange per serving: 2 protein (1 egg & 1 cheese), ½ milk, 1 fat, 30 optional calories. I usually use Egg Beaters and omit the vegetable oil. This will also freeze well.

Recipe By :

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Quiche (A Different Type)

Servings: 1 Servings
Source: my own kitchen

Ingredients:

2 Eggs
1 cub Sour cream
1 cub Cottage cheese
½ cub Bisquick
¼ cub Oil or margarine
Grated parmasan cheese
slice Tomato; (amount depends onyour quiche pan)
Raw broccoli; (amountdepends on your quiche pan)
Salt and Pepper to taste

Preparation:

Arrange broccoli pieces in bottom of quiche pan.

Combine and mix together the eggs, sour cream, cottage cheese, Bisquick, oil or margarine, salt and pepper and pour mixture over broccoli.

Place sliced tomatoes over the top of mixture and sprinkle with parmasan cheese.

Bake in 350° oven for approximately 30 minutes.

The wonderful part of this recipe is that you can use any kind of sour cream and/or cottage cheese - from full fat to low fat to NO FAT and the quiche is the same - DELICIOUS!!!

I have also added sliced sauteed mushrooms to the cheese mixture before pouring over broccoli.
Posted to JEWISH-FOOD digest by pikboca@webtv.net (Phyllis Kinsler) on May 25, 1998

Vegetable Quiche with Tofu

Servings: 1 Servings

Ingredients:

12 ounce Tofu; drained
3 Eggs
2 ½ tablespoon All purpose flour
¼ cub Onion; chopped
½ cub Carrot; shredded
½ cub Spinach; chopped
1 can Mushroom; sliced thin
3 tablespoon Celery; chopped
1 tablespoon White wine
2 tablespoon Butter or margarine
1 ½ cub Shredded cheddar cheese
1 cub Half and half
¼ teaspoon Salt
1 dash Pepper
⅛ teaspoon Celery salt

Preparation:

For those of you who like tofu and for those of you who have yet to try it.
This recipe is from QUICK AND EASY TOFU COOK BOOK. Author YUKIKO MORIYAMA.
Copyright 1982.

1. Place tofu on paper towels for draining water for 1 to 2 hours.

2. Crumble tofu with fork; add salt and pepper and 2 ½ tablespoons all purpose flour.

3. Melt 2 tablespoons butter in skillet over low heat; add all vegetables and cook until vegetables are tender, stirring constantly. Remove from heat; cool slightly.

4. Heat oven to 350 degrees. Mix 1 cup of half and half and tofu and beat until smooth. Beat three eggs and blend into tofu mixture.

5. Beat tofu mixture and eggs until smooth.

6. Add cooked vegetables into tofu mixture and mix well, add 1 ½ cups shredded cheddar cheese and ⅛ teaspoon celery salt; stir well. Coat baking dish with thin film of oil and sprinkle with flour. Pour tofu mixture into baking dish. Bake in oven until fork inserted in center comes out clean, about 35 to 45 minutes. Let stand 10 minutes before cutting.
Posted to EAT-L Digest by Bonnie <solomon1@KCSNET.COM> on Aug 30, 1997

Vegetable Quinoa (Mf)

Servings: 6 Servings

Ingredients:

1 cub Quinoa
3 tablespoon Olive oil
1 teaspoon Minced fresh ginger
1 small Carrot, peeled, cut into¼-inch dice
½ Red and yellow bell pepper,seeded and cut into ¼inch dice
½ cub Thawed frozen petite peas
½ cub Thawed frozen corn kernels
Salt and freshly groundblack pepper
½ cub Finely sliced scallions
2 tablespoon Chopped fresh mint
¼ cub Very finely chopped almonds

Preparation:

Soak quinoa in a bowl of cold water and rub the quinoa between your hands.
Drain and repeat the process a couple of times. Combine quinoa with 8 cups of cold water and bring to a boil.

Lower heat and simmer from 8 to 10 minutes or until just cooked and grains have turned translucent. Take care not to overcook; quinoa should have some crunch to it. Drain but do not rinse and transfer to a 13 x 9-inch pan to cool; fluff with fork and hold until ready to eat.

Heat olive oil in a large skillet. Add ginger and carrot and saute for about a minute, stirring frequently. Add bell peppers and saute for 2 minutes to soften. Add peas and corn and saute a minute to heat through.
Add quinoa and saute long enough, stirring, just to reheat. Season to taste with salt and pepper

Remove the quinoa from heat and stir in scallions, mint and almonds; serve immediately.

Yield: 4 to 6 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #368

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6769

From: 4paws@netrax.net (Shermeyer-Gail)

Date: Sat, 11 Jan 1997 20:56:35 -0500

Vegetable Quinoa Bake

Servings: 8 Servings

Ingredients:

1 tablespoon Canola oil
1 medium Yellow onion; chopped
8 medium Button mushrooms; sliced
1 large Green or red bell pepper;seeded and diced
1 Jalapeno pepper (optional);seeded and minced
1 small Zucchini; diced
2 Cloves garlic; minced
3 cub Water
1 ½ cub Quinoa; rinsed and drained
2 cub Peeled & diced butternutsquash OR red kuri squash
1 cub Peeled & diced carrot
1 cub Chopped kale; spinach orescarole
1 ½ tablespoon Dried parsley
½ teaspoon Salt
½ teaspoon Black pepper

Preparation:

VEGETABLE QUINOA BAKE: Quinoa, the ancient South American grain with a nutty flavor and chewy texture, teams up with a medley of vegetables for this casserole. This makes an impressive centerpiece for holiday dinners or other festive occasions. Jay prepared this dish on "Alive and Wellness," a cable television show, and it was a big hit.

PREHEAT oven to 400F/200C. In a large saucepan, heat the oil. Add the onion, mushrooms, bell pepper, jalapeno pepper, if desired, zucchini, and garlic and saute for about 5 to 7 minutes. Stir in the water, quinoa, squash, carrots kale, and seasonings and bring to a boil.

Transfer the mixture to a 9" X 13" casserole dish and cover. Bake for 30 to 40 minutes, until all of the liquid is absorbed.

Remove from the oven and fluff with a fork. Let stand for 5 minutes before serving. Makes 6 to 8 servings.

SOURCES >The Global Vegetarian (1995) Jay Solomom; (Contemporary Books 0809234297). >phannema@wizard.ucr.edu MC-PER SERVING: 178CAL, 3.9G fat (18.8% cff). 31.6g carbs >Eat-lf Archive January 1998.

INDEX: Eat-Lf Grains Main-Dishes Quinoa Vegetarian

Recipe by: Global Vegetarian by Jay Soloman

Posted to Digest eat-lf.v097.n018 by KitPATh <phannema@wizard.ucr.edu> on Jan 18, 1998

Vegetable Quinoa Bake with Red Kuri Squash

Servings: 1 Servings

Ingredients:

White wine or veggie stock
1 medium Onion, chopped
8 To 10 mushrooms, sliced
1 large Bell pepper, diced
1 Jalapeno pepper, seeded and
Minced (optional) (or more)
1 small Zucchini, diced
2 Cloves garlic, minced
3 cub Water (I used Frontier No
Salt veggie broth)
1 ½ cub Quinoa, rinsed well
2 cub Peeled and diced red kuri,
Pumpkin, or other winter
Squash
1 cub Chopped kale or escarole
2 tablespoon Fresh parsley or 1TBSP dried
(I forgot!)
½ teaspoon Salt
½ teaspoon Pepper

Preparation:

Preheat oven to 400 degrees. Saute with wine or broth the onion, mushrooms, peppers, zucchini, and garlic for about 5 minutes. Stir in rest of ingredients and bring to a boil. (I did NOT stir in the greens, instead I placed them in the bottom of the dish first.) Transfer mixture to a 9x13 casserole dish and cover. Bake until liquid is absorbed, about 35 to 40 minutes. Remove from oven and fluff with a fork. Let stand 5 minutes before serving. Makes 6-8 servings (acc. to VT... for me it's 4 servings if it's the main dish).

Posted by aiko@epoch.com (Aiko Pinkoski) to Fatfree Digest [Volume 13 Issue 16] Dec. 16, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Ragout with Cumin and Ginger

Servings: 1 Servings

Ingredients:

2 tablespoon Olive oil
2 cub Thinly sliced onion
1 cub Sliced carrot
½ cub Sliced fennel or celery
1 Cinnamon stick
½ teaspoon Ground cumin
½ teaspoon Ground ginger
½ teaspoon Ground turmeric
1 large Pinch saffron threads;crushed
2 cub Diced peeled russet potatoes
1 cub Canned low-salt chickenbroth or vegetable broth
½ tablespoon Raisins
1 can (15-16 ounce) garbanzo beans(chick-peas); drained
1 medium Zucchini; halved lengthwise,cut crosswise into½-inch-thick pieces
½ cub Diced seeded tomatoes
2 tablespoon Sliced almonds; toasted,(optional)

Preparation:

A mixed vegetable stew, seasoned with spices characteristic of Morocco.
Serve with rice or couscous.

Heat oil in heavy large Dutch oven over medium-low heat. Add onions, carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; sauté until vegetables begin to soften, about 10 minutes. Add potatoes, broth and raisins; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are almost tender, about 10 minutes. Add garbanzo beans, zucchini and tomatoes; cover and simmer until zucchini is tender, about 8 minutes longer. Transfer ragout to bowl. Sprinkle with almonds, if desired.

Serves 4.

Per Serving (with almonds): 354 calories, ; total fat, 11g; saturated fat, g; cholesterol, mg; sodium, 342 mg.

Bon Appétit May 1995

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

Vegetable Raisin Curry with Couscous

Servings: 4 Servings

Ingredients:

¼ cub Sliced almonds
Saute liquid of choice
1 Large onion
1 teaspoon Bottled minced garlic
1 tablespoon All purpose flour
2 teaspoon Curry powder
¼ teaspoon Cayenne pepper
1 16 oz. pkg frozen mixed vegetable medley
1/3 cub Dark or golden raisins
½ teaspoon Salt (depending on stock)
2 ½ cub Stock of choice, divided
1 cub Cuscous, uncooked

Preparation:

Heat oven or toaster oven to 350 degrees. Place almonds in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Coarsely chop onion. Cook onion and garlic in saute liquid. Stir in flour, curry powder, and cayenne pepper and cook for 30 seconds, stirring constantly.
Stir in vegetables, raisins, salt and 1 cup of the broth. Cover and bring to a boil over high heat. Reduce heat to low and continue cooking, covered, for 10 minutes, stirring occasionally. While the curry is cooking, bring the remaining 1 ½ cups broth to a boil in a small saucepan. Stir in couscous and remove from heat. Cover and let stand for 5 min. or until liquid is absorbed. Fluff with a fork. Serve vegetable curry over couscous and sprinkle with almonds. Note: The Chicken Style Seasoning posted by Michelle Dick a while back is an excellent stock for this recipe.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Relish

Servings: 5 Servings

Ingredients:

2 ½ pound Green Peppersabout12 medium
1 small Head cabbage (1 pound)
1 pound Onions (3-4 large)
1 pound Carrots (7 medium)
2 ¾ cub Heinz distilled WhiteVinegar
¾ cub Water
1 ½ cub Granulated sugar
3 tablespoon Salt
1 tablespoon Mustard seed
1 tablespoon Celery seed

Preparation:

Wash, trim and quarter vegetables. Put vegetables through food grinder, * using coarse blade; drain, discarding liquid. Combine vinegar and remaining ingredients in large saucepot; heat to boiling. Add vegetables; simmer 5 minutes, stirring occassionally. Continue simmering while quickly packing one clean, hot jar at a time. Fiil to within ½ inch of top making sure vinegar solution corers vegetables. Cap each jar at once. Process 5 minutes in boiling-water bath. Makes 5-6 pints.

Source: Heinze Vinegar Label Found by Fran McGee

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Ribbon Meatballs

Servings: 40 Servings

Ingredients:

1 medium Zucchini
1 medium Yellow summer squash
1 medium Sweet red pepper
1 pound Ground turkey; raw
¾ cub Soft bread crumbs
1 medium Onion; finely chopped
6 Cloves garlic; minced
1 tablespoon Fresh basil; snipped
½ teaspoon Salt
1/3 teaspoon Ground red pepper
1/3 cub Hoisin sauce

Preparation:

"Augment your Far East platter with teriyaki meatballs wrapped in thin vegetable ribbons." Using a sharp vegetable peeler, slice zucchini and squash lengthwise into wide flat ribbons; set aside. Remove top and seeds from red pepper, cut into ¾" to 1" wide strips; trim flesh to make strips about ⅛" thick. Set aside. In a large mixing bowl combine turkey, bread crumbs, onion, garlic, basil, salt and ground red pepper. Shape into 1" balls and arrange in a shallow baking pan. Brush meatballs with half of the hoisin sauce. Bake at 350F 20 minutes or until meat is no longer pink. Cool 15 minutes. In a saucepan cook zucchini, squash and red pepper, uncovered, in boiling water 2 minutes. Drain and rinse in cold water. Drain well. Wrap each meatball with a ribbon of vegetable; secure with toothpicks. Place wrapped meatballs on a clean ungreased baking sheet; brush with remaining hoisin sauce. Return to 350F oven; bake 10 minutes. Makes 40 meatballs.
Better Homes and Gardens, "Good things in small packages", January 1998.

Recipe by: Better Homes and Gardens, January 1998, Page 130.

Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <Baldassari@compuserve.com> on Dec 7, 1997

Vegetable Rice

Servings: 6 Servings

Ingredients:

¼ cub Onion -- chopped
3 tablespoon Butter
1 ½ cub Mushroom -- sliced
2 cub Broccoli -- chopped
1 cub Tomato -- diced
1 cub Rice -- uncooked
2 cub Water
2 Chicken bouillon cubes
½ teaspoon Salt
½ teaspoon Oregano
¼ cub Cheese -- grated

Preparation:

From: Gerald Edgerton <jerrye@wizard.com>

Date: Sat, 18 May 1996 16:17:20 -0700

Cook onions in butter until golden; Add mushrooms, broccoli and tomatoes and cook about 4 minutes. Add water and bouillon cubes and bring to a boil.
Stir in rice, salt and oregano. Cover and cook over low heat, 20 minutes or until water is absorbed. Stir in parmesan cheese, serve hot or cold.

Posted to Master Cook Recipes List, Digest #90

Vegetable Rice Bake

Servings: 4 Servings

Ingredients:

2 teaspoon Instant Chicken Bouillon
½ cub Chopped Green Pepper
2 cub Shredded Zucchini *
½ teaspoon Onion powder
½ teaspoon Dried Oregano, crushed
4 ounce Lo-cal cream cheese (soft)
2/3 cub Long grain Rice
2 Beaten Eggs
1 cub Skim Milk
½ teaspoon Dried Basil, crushed
¾ cub Shredded lo-fat Cheddar chee
2 tablespoon Diced Pimento

Preparation:

* or chopped broccoli

In a saucepan combine bouillon granules and 1 ½ cups water. Bring to boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till tender.
Meanwhile, in a med saucepan combine green pepper and ½ cup water.
Bring to boiling; reduce heat. Cover and simmer for 2 minutes. Add shredded zucchini or chopped broccoli. Cover and simmer for 3-5 minutes or till crisp-tender; drain well. Set aside.
In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and ⅛ t pepper.
Stir cheddar cheese and cream cheese into hot rice. Stir rice mixture into egg mixture. Stir in cooked vegetables and pimento. Spoon into a 10x6x2" baking dish.
Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till center is set. Let stand 5 minutes before serving.
********************************************************** Per serving: 315 calories, 17 g protein, 33 g carbohydrates, 12 g fat, 169 mg cholesterol, 574 mg sodium, 407 mg potassium.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip

Culled from the Better Homes & Gardens "Diet Recipe Card Library".

Vegetable Rice Medley

Servings: 6 Servings

Ingredients:

½ cub Yellow onions -- minced
½ cub Celery -- finely chopped
1 Garlic clove -- minced
2 tablespoon Margarine
2 ¾ cub Chicken broth
1 cub Long-grain brown rice
¼ teaspoon Salt
¼ teaspoon Black pepper --
Fresh-ground
½ cub Carrots -- peeled, diced
¼ cub Green peppers -- diced

Preparation:

* Make sure all the vegetables are finely diced.

Saute onion, celery, and garlic in the margarine. Use a heavy pan with a tight fitting lid. Add the broth, brown rice, salt and pepper. Cover tightly and cook over low heat for 35-40 minutes. Stir in carrots and green peppers; cook 10-15 minutes longer.

Recipe By : Jo Anne Merrill

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Rice Pancakes

Servings: 6 Servings

Ingredients:

3 cub Cooked brown rice
1 cub Grated carrots
½ cub Finely chopped onions
¼ cub Snipped fresh parsley
1 Garlic clove; minced
1 teaspoon Salt
¼ teaspoon Ground black pepper
2 Eggs; beaten
½ cub Whole wheat flourOR- all-purpose flour
¼ cub Vegetable oil

Preparation:

Combine all ingredients except oil. Form into 12 thin patties, pressing firmly with hands. In large skillet, cook patties in heated oil until brown, turning once. Serve with dairy sour cream or yogurt, if desired.

Each serving provides:
* 243 calories
* 5.7 g. protein
* 11.6 g. fat
* 29.6 g. carbohydrate
* 390 mg. sodium
* 91 mg. cholesterol

NOTE: Optional ingredients are omitted from the nutritional calculations.
When ingredient options appear in a recipe, the first ingredient choice is used for calculation.

Source: Brown Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

Vegetable Rice Pilaf

Servings: 2 Servings

Ingredients:

1/3 cub LONG GRAIN RICE; NOT COOKED
1 tablespoon ONION; FINELY CHOPPED
3 tablespoon BUTTER OR MARGARINE
1 CHICKEN BOUILLON CUBE
1 8 OZ CAN MIXED VEGETABLES

Preparation:

COOK RICE AND ONION IN BUTTER 5 TO 10 MINUTES OR TILL LIGHTLY BROWNED, STIRRING FREQUENTLY. ADD 1 CUP WATER, BOUILLON CUBE, AND ¼ TEASPOON SALT.
BRING TO BOIL, STIRRING TO DISSOLVE BOUILLON CUBE. REDUCE HEAT; COVER AND COOK SLOWLY ABOUT 20 MINUTES OR TILL LIQUID IS ABSORBED AND RICE IS FLUFFY.
DRAIN VEGETABLES AND STIR IN; HEAT THROUGH.
Posted to MC-Recipe Digest V1 #167

Date: Thu, 25 Jul 1996 01:21:06 -0400

From: tina <kclancy@access.mountain.net>
NOTES : THIS RECIPE MAY BE DOUBLED

Vegetable Rice Pilaf (Hl)

Servings: 4 Servings

Ingredients:

¾ cub Uncooked brown rice
Vegetable spray
½ medium Red onion, chopped
2 Garlic cloves, minced
3 Celery stalks, chopped intobite-sized pieces
1 large Tomato, chopped
1 large Sweet red pepper, slicedinto strips
1 large Green pepper, sliced intostrips
Black pepper
Parsley sprigs

Preparation:

Cook rice according to package directions, omitting use of butter, margarine, or oil. While rice is cooking prepare all the vegetables.

Spray a large skillet with vegetable spray. Saute onion and garlic until tender, about 2 minutes. Add all other vegetables to skillet, sprinkle with black pepper to taste, and continue to cook until tender, about 5 more minutes. Stir occasionally.

Add cooked rice to vegetable blend and stir to combine.

Serve hot, garnished with a sprig of parsley and black pepper.

Yield: 4 servings

Serving size: 1 cup

Calories per serving: 130

Per serving composition: 1 starch, 2 vegetable (courtesy of Lou Aronne, M.D. and Kathy Isoldi, R.D. from Weigh Less, Live Longer)

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax. net> on May 24, 1997

Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE167 Posted to MC-Recipe Digest V1 #640 by 4paws@netrax.net (Shermeyer-Gail) on Jun 09, 1997

Vegetable Risotto

Servings: 4 Servings

Ingredients:

4 Celery sticks, sliced
1 Green pepper, chopped
4 ounce Carrots, sliced
2 large Onions, chopped
2 tablespoon Olive oil
2 Garlic cloves, crushed
8 ounce Walnut pieces
6 ounce Long grain rice
Salt & pepper
1 pint Vegetable stock
1 pound Tomatoes, peeled & quartered
4 ounce Black olives
4 ounce Sweet corn
4 ounce Frozen peas
4 tablespoon Chopped fresh herbs

Preparation:

Heat oil in the wok & add the garlic & walnuts. Fry stirring frequently till the nuts are slightly browned. Remove them with a slotted spoon. Add the prepared vegetables & cook till slightly softened. Stir in the rice & season to taste. Pour in the stock & bring to a boil. Cover, reduce heat & simmer gently for 10 minutes or so. Mix together the tomatoes & olives.
Stir corn & peas into the vegetable mixture in the wok. Place tomatoes & olives on top, do not stir them in & replace the lid. Simmer for 5 minutes.
All the stock should be absorbed. Before serving, stir in olives & tomatoes, nuts & herbs. Serve with a salad.

Vegetable Risotto (Mf)

Servings: 1 Servings

Ingredients:

2 tablespoon Olive oil
½ cub Finely chopped onion
½ cub Finely diced celery
½ cub Carrot
1 ½ cub Short grain or Arborio rice
Minced garlic
5 cub Simmering water
1 cub Thawed frozen petite peas
Salt and freshly groundblack pepper
½ cub Grated fresh Parmesan cheese
¼ cub Chopped fresh basil leaves
¼ cub Toasted pine nuts, optional

Preparation:

Heat the butter and oil in a heavy wide saucepan. When foaming subsides add the onion and cook for 5 minutes or until golden brown. Add half of the celery and carrot and cook for 3 to 4 minutes or until tender but still crisp. Add the rice and cook, stirring continuously, for 5 minutes or until toasty. Add the garlic and simmer a few seconds. Add ½ cup boiling water and cook until rice has fully absorbed it. Continue this way until 1 ½ cups water have been absorbed, then add 1 cup of boiling water.

After 20 minutes or when the rice is half cooked add the remaining celery and carrot and cook for 10 minutes more. Add the peas and finish cooking the rice. Season to taste with salt and pepper. Right before serving, stir in the Parmesan cheese and basil. Garnish with pine nuts.

(If you want a more ample meal, serve this with grilled boneless chicken breasts marinated in lemon juice; grill them when rice is half way done.)

Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MC-Recipe Digest V1 #348

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6733

From: 4paws@netrax.net (Shermeyer-Gail)

Date: Fri, 20 Dec 1996 17:35:20 -0500

Vegetable Run Down

Servings: 1 Servings

Ingredients:

1 tablespoon Vegetable oil
2 cub Chopped onion
2 Cloves garlic, minced
4 cub Chopped, peeled chayote(about 1 pound)
3 cub Cubed, peeled butternutsquash ( ½ inch pieces)
1 cub Cubed carrot
4 cub Vegetable Stock
1/3 cub Fresh lime juice
1 tablespoon Minced, fresh thyme
1 tablespoon Grated, peeled gingerroot
¼ teaspoon Salt
¼ teaspoon Pepper
1 Fresh Scotch bonnet orhabanero pepper -or-
2 Serrano chilies, halved andseeded
3 cub Halved fresh mushrooms

VEGETABLE STOCK:
11 Fresh thyme sprigs
5 cub Water
4 cub Coarsely chopped chayote(about 1 pound)
1 ½ cub Sliced celery
1 ¼ cub Coarsely chopped onion
3 tablespoon Shredded coconut
10 Black peppercorns
10 Whole allspice
8 Cloves garlic, halved
1 Bay leaf

Preparation:

Another from the 9/94 Cooking Light Jamaican feature.

Heat vegetable oil in a DUTCH OVEN :) aver medium high heat. Add onion and garlic; saute' 5 minutes. Add Vegetable Stock and next five ingredients; bring to a boil. Reduce heat, cover, simmer for 20 minutes. Add Scotch bonnet pepper; cover and simmer 10 minutes. Add mushrooms; cover and simmer 20 minutes. Discard Scotch bonnet. Yield: 10 servings (serving size 1 cup) Calories 81; Fat 2.3g; Protein 2.8 g; Carb. 14.5g; Fiber 2.2g.

Vegetable Stock: Remove leaves from thyme sprigs, set the leaves aside for Vegetable Run Down. Combine thyme stems and the remaining ingredients in a large DUTCH OVEN, and bring to a boil. Reduce heat, and simmer, uncovered, over medium low heat 30 minutes. Strain the stock through a sieve into a large bowl; discard the solids. Yield:4 cups
Posted to EAT-L Digest 27 October 96

Date: Mon, 28 Oct 1996 09:10:00 PST

From: Brenda Pittsley <brendap@CORBIS.COM>

Vegetable Salad

Servings: 100 Servings

Ingredients:

6 9/16 pound CARROTS FRESH
6 9/16 pound PEAS #10
5 pound CELERY FRESH
6 1/3 pound BEANS GREEN #10
1 pound ONIONS DRY
2 pound FRENCH DRESSING IND
½ ounce SALT TABLE 5LB

Preparation:

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.

2. DRAIN BEANS, CARROTS, AND PEAS THOROUGHLY. CUT CARROTS INTO ½ INCH PIECES.

3. COMBINE BEANS, CARROTS, AND PEAS WITH CELERY, ONIONS, AND SALT; TOSS LIGHTLY.

4. ADD FRENCH DRESSING TO VEGETABLE MIXTURE; TOSS LIGHTLY.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1: 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB DICED CELERY.
1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED ONIONS.

2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

3. IN STEP 4, ¼ RECIPE FRENCH DRESSING (RECIPE NO. M-58) MAY BE USED.

Recipe Number: M04900

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Salad #1

Servings: 8 Servings

Ingredients:

1 Head cauliflower; broken inflowerets
1 package Broccoli tips; broken inflowerets
1 package Green onions; sliced
1 ½ package Buttermilk dressing
¾ cub Mayonnaise

Preparation:

Mix all ingredients together.

MRS. MELVIN HALSELL

BLYTHEVILLE, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Salad #2

Servings: 8 Servings

Ingredients:

1 cub White whole-kernel corn;drained
1 cub French-style green beans;drained
1 cub English peas; drained
1 cub Chopped onion
1 cub Chopped celery
1 Bell pepper; chopped
1 teaspoon Salt
1 teaspoon Black pepper
1 Jar (small) pimento; chopped
½ cub Oil
½ cub Vinegar
½ cub Sugar

Preparation:

Mix last three ingredients until dissolved. Pour over other ingredients.
Mix well. Chill thoroughly before serving.

JUDY GREGORY

LOU ERMINE RITTER

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Salad #3

Servings: 10 Servings

Ingredients:

1 package (20-oz) frozen choppedbroccoli
1 package (20-oz) frozen french stylegreen beans
1 can (15-oz) cut asparagusspears; drained
1 can (14-oz) artichoke hearts;drained and halved
1 Green pepper; chopped
1 Cucumber; pared and thinlysliced

DRESSING:
¾ cub Half and Half
2 tablespoon Lemon juice
2 tablespoon Vinegar
1 ½ cub Mayonnaise
¾ cub Chopped fresh parsley
½ cub Finely chopped onion
3 tablespoon Anchovy paste

Preparation:

Cook frozen vegetables half as long as directed on package. Drain and cut in bite-sized pieces. Add canned vegetables, green pepper and cucumber.
Chill. Mix dressing ingredients and toss together with chilled vegetables in large salad bowl. Refrigerate. Make at least 1 day ahead. Yield 10 to 12 servings.

JANIE TURNER LOWE

(MRS. CHESTER, JR.)

MAKE AT LEAST 1 DAY AHEAD

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Salad Platter

Servings: 10 Servings

Ingredients:

6 Red potatoes
2 cub Chicken broth
1 package (10-oz) frozen green beansor-
1 can (16-oz) whole green beans;drained
1 package (10-oz) frozen green peasor-
1 can (16-oz) green peas; drained
½ Green pepper; chopped
6 Radishes; sliced
3 Ribs celery; sliced
8 large Mushrooms; sliced
1 can (8-oz) water chestnuts;drained and sliced
1 can (14-oz) artichoke bottoms;drained and sliced
1 can Belgium (small) carrots;drained
1 can (8-oz) pitted black olives;drained
1 Bunch green onions; chopped
Cherry tomatoes or tomatowedges

DRESSING:
1 Jar (10-oz) Durkees dressing
1 pint Sour cream
5 tablespoon Mayonnaise
1 tablespoon Lemon juice
1 teaspoon Dill weed

Preparation:

Peel and dice potatoes. Boil in broth until barely done. Drain potatoes, but save broth. If using frozen beans and peas, cook in broth according to package directions. Drain and cool. On a large platter, place vegetables in layers starting with potatoes, carrots and celery. Then add peas, beans, mushrooms, radishes, green peppers, water chestnuts, artichoke bottoms and green onions. Garnish with olives and tomatoes. Blend together all ingredients for dressing. Dressing can be poured over all, then sprinkle with dill, or serve dressing on the side. Yield: 10 to 12 servings

Place 4 to 5 cups of cooked and sliced chicken breasts or crabmeat on top of the vegetables and cover with dressing and dill for a different flare.
Dressing is also good on sandwiches.

JULIE TRUEMPER

(MRS. JOHN J., JR.)

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Salad Russe

Servings: 6 Servings

Ingredients:

2 Boxes Frozen MixedVegetables
¼ cub Green Onions, sliced
½ cub Celery, chopped
½ cub Cucumber, chopped
½ cub Sharp French Dressing
2 tablespoon Mayonnaise
2 tablespoon Chili Sauce
1 dash Tabasco Sauce

Preparation:

Cook the frozen vegetables; drain and cool. Add and mix gently all the other ingredients. Cover and refrigerate overnight to blend the flavors.

Serves 6.

Source: "Mountain Measures" of the Junior League of Charleston, WV.

ed. 1974

Recipe by: Mrs. Bernard C. Board Posted to MC-Recipe Digest V1 #645 by Bill Spalding <billspa@icanect.net> on Jun 17, 1997

Vegetable Salad with Herbal Vinaigrette

Servings: 6 Servings

Ingredients:

1 ½ pound Pounds asparagus, ends
Snapped
3 Thin carrots, peeled
¼ pound Sugar snap peas, strings
Pulled
1 medium Clove garlic, peeled and
Minced
2 teaspoon Country-style Dijon mustard
2 tablespoon Lemon juice
1 tablespoon Rice or white wine vinegar
¼ cub Olive oil
⅛ teaspoon Salt
Freshly ground pepper to
Taste
2 tablespoon Minced herbs (such as dill,
Tarragon and/or basil)
3 Plum tomatoes, thinly sliced

Preparation:

1. Cut the asparagus on the diagonal into 1 ½-inch pieces. Cut the carrots on the diagonal into ¼-inch pieces. 2. Fill a bowl with ice water. Bring a pan of water to the boil. Add the asparagus and time 3 minutes, starting the time as soon as the vegetable goes into the water.
With a wire or slotted spoon remove the vegetables to the bowl of ice water and bring a pan of water back to a boil. Add the carrots and peas; time 2 minutes. Drain and plunge the vegetables into the ice water. 3. When the vegetables have cooled, drain and wrap in paper towels. Put into a plastic bag and refrigerate. 4. In a blender or small food processor combine the garlic, mustard, lemon juice and vinegar. Slowly add the oil, blending until emulsified. Add the salt, pepper and herbs. (The dressing can also be whisked together by hand.) 5. When read to serve, combine the asparagus, carrots and peas with the tomatoes. Pour the dressing over the vegetables, stirring until well coated.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Salad with Romesco Sauce

Servings: 10 Servings

Ingredients:

ROMESCO SAUCE:
1 large Ripe tomato
4 Cloves garlic, peeled
4 tablespoon Olive oil, divided
¼ cub Fresh bread crumbs
¼ cub Slivered almonds
¼ teaspoon Crushed red pepper
½ teaspoon Salt
5 tablespoon Red-wine vinegar, divided
SALAD:
1 large White potato
¼ medium Onion, very thinly sliced
½ pound Green beans, cut in halves
1 medium Zucchini, cut into ¼"
Slices, each slice cut in
Half
1 small Cucumber, cut into ¼"
Slices, each slice cut in
Half
14 Green olives stuff with
Pimento, chopped finely
1 Whole canned pimento, diced
1 Hard-cooked egg, coarsely
Chopped
Freshly ground black pepper
To taste
¼ cub Minced parsley

Preparation:

1. To prepare the romesco sauce: Put the tomato and garlic into a small baking pan and roast in a preheated 400-degree oven 20-25 minutes, until tender and starting to brown. 2. Heat 1 tablespoon olive oil in a small skillet set on medium heat. Add the bread crumbs and almonds, cooking until golden. 3. Puree the roasted tomato and garlic in a food processor.
Add the bread crumb mixture, processing until the almonds are very finely chopped. Add the crushed pepper, cayenne, salt, 4 tablespoons vinegar and the remaining 3 tablespoons olive oil. Process until thickened. 4. To prepare the salad: Cut the potato in half, place in a saucepan, cover with water and cook until tender, about 20-25 minutes. Drain; peel and cut into thin slices. 5. Cover the onion with cold water and set aside 10 minutes.
Drain and pat dry. Bring a pan of water to the boil, add the beans and cook 5 minutes, until tender. Remove the beans with a slotted spoon to a bowl of ice water. Bring the water back to a boil, add the zucchini and time 1 minute. Add to the beans in the ice water. When chilled, drain and pat dry. 6. Combine the potatoes, onions, beans, zucchini, cucumber, olives, pimento, egg, several grindings of pepper and parsley with the dressing. Let sit 1 hour at room temperature or refrigerate for longer storage. Stir in the remaining tablespoon vinegar if needed.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Salsa

Servings: 1 Servings

Ingredients:

1 cub Zucchini; diced
1 cub Red onion; diced
2 Red peppers; diced
2 Green peppers; diced
4 Tomatoes; diced
2 Garlic cloves; minced
½ cub Fresh parsley; chopped
2 teaspoon Pepper
2 teaspoon Sugar
¼ cub Lime juice

Preparation:

Mix all ingredients together and let stand for at least 30 minutes before serving. (For a different taste, substitute cilantro in place of parsley.
This does not change the nutritional values significantly.) Nutritional Analysis: Calories 25, Fat (grams) 0, Percent calories from fat 0, Percent polyunsaturated 0, Percent saturated 0, Percent monounsaturated 0, Cholesterol (milligrams) 0, Sodium (milligrams) 5, Protein (grams) 1, Carbohydrate (grams) 5.

NOTE: Diabetics or those on calorie-controlled diets may count one serving as: 1 vegetable serving.

Posted to fatfree digest by brinkley@scsn.net (Robert Brinkley) on Feb 14, 1998

Vegetable Samosa

Servings: 12 Servings

Ingredients:

8 ounce Potatoes, cut in even-sizepieces
¾ cub Frozen green peas
2 tablespoon Corn oil
1 Onion, finely chopped
½ teaspoon Cumin seeds
1 Piece ginger root, peeled,grated (½")
½ teaspoon Turmeric
½ teaspoon Garam Masala
½ teaspoon Salt
2 teaspoon Lemon juice
1 cub All-purpose flour
2 tablespoon Butter
2 tablespoon Warm milk
Vegetable oil for deepfrying
Lime twists (opt)
Fresh celery leaves (opt)
Mango Chutney

Preparation:

In a saucepan, boil potatoes in salted water 15-20 minutes or until tender.
Drain well, return to saucepan and shake over low heat a few moments or until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain well.

Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat and cool.

Sift flour into a bowl. Cut in butter finely until mixture resembles bread crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces.

Form each piece in a ball and roll each ball on a lightly floured surface to a 6" circle. Cut each circle in half. Divide filling equally among semicircles of pastry.

Dampen edges of pastry, then fold over and seal to form triangles which enclose filling completely. Half fill a deep-fat fryer or saucepan with oil. Heat oil to 375'F. (190'C.) or until a ½" cube of day-old bread browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes or until golden brown. Drain on paper towels. Garnish with lime twists and celery leaves, if desired, and serve hot with Mango Chutney.

Makes 12 samosa.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Samosas

Servings: 4 Servings

Ingredients:

FILLING:
3 tablespoon Oil
¼ teaspoon Whole cummin seeds
450 g Potatoes, diced into 1cm
Cubes
1 Green chilli, finely chopped
Pinch of turmeric
½ teaspoon Salt
75 g Peas
1 teaspoon Ground roasted cummin

DOUGH:
225 g Plain flour
1 teaspoon Salt
3 tablespoon Oil
Approx. 100ml hot water
Oil for deep frying

Preparation:

1. To make the filling, heat the oil in a karahi(wok) over medium high heat and add the cummin seeds. Let them sizzle for a few seconds.

2. Add the potatoes and green chilli and fry for 2-3 minutes. Add the turmeric and salt and, stirring occasionally, cook for 5 minutes.

3. Add the peas and the ground roasted cummin. Stir to mix. Cover, lower the heat and cook a further 10 minutes until the potatoes are tender. Cool.

4. To make the dough, sieve together the flour and salt. Rub in the oil.
Add enough water to form a stiff dough. Knead for 10 minutes until smooth.

5. Divide into 12 balls. Roll each ball into a round of about 15cm/6" across. Cut in half.

6. Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water. Fill the cone with 1.5 tsp of the filling and seal the top with a little water.

7. Make all the samosas in the same way.

8. Heat the oil in a karahi(wok) over medium heat. Put as many samosas as you can into the hot oil and fry until crisp and golden. Drain. Serve with a chutney or your favourite chilli or tomato sauce.

Source: Mum

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@onthenet.com.au> on Jul 7, 1997

Vegetable Sauce

Servings: 6 Servings

Ingredients:

3 tablespoon Butter or margarine
3 tablespoon Flour
¼ teaspoon Salt
1 ½ cub Milk
¾ cub Mixed vegetables; cooked

Preparation:

Melt butter. Stir in flour and salt. Add milk slowly. Cook until thickened, stirring constantly. Stir in vegetables. Heat to serving temperature.
Posted to MC-Recipe Digest V1 #184

Date: Mon, 05 Aug 1996 11:24:23 -0500

From: "R. Winters" <rosie@iadfw.net>
Serving Ideas : Serve over Ham Turnovers. (separate recipe)

NOTES : This recipe is for 6 servings (about ¼ cup each) to accompany Ham=
Turnovers, a freeze ahead meal. The sauce is made at the time of serving. =
You will want to have the ingredients on hand when you are ready to use the=
frozen food.

Vegetable Sausage

Servings: 8 Servings

Ingredients:

3 cub Mixed vegetables such as artichoke hearts, asparagus, mushrooms, broccoli or cauliflower
1 cub Cooked spinach; chopped
2 tablespoon Olive oil
2 medium Onions; roughly diced
½ cub Bread crumbs
¾ cub Egg whites
½ teaspoon Ground coriander
1 teaspoon Minced garlic
½ teaspoon Salt; or as desired
½ teaspoon Ground white pepper
1 teaspoon Fresh rosemary leaves -OR-
½ teaspoon -Dried rosemary leaves
4 Feet sausage casing

Preparation:

ROUGHLY CHOP VEGETABLES into ¼-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low, add the vegetables and cook for 10 minutes. Remove vegetables from heat and scrape the mixture into a food processor. Add the egg whites and bread crumbs and puree until smooth.
Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap. Poach the sausages in gently simmering water for 7 minutes, drain and let cool. If you have used plastic wrap to form the sausages, remove it when sausages are cool. Cut sausages into 6-inch lengths. To serve, grill the sausages or place under a preheated broiler. Since the sausages are already cooked, we want only to reheat them and crisp their skins.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Sausage (Hoy Jaw)

Servings: 4 Servings

Ingredients:

1 tablespoon Flour
2 tablespoon -Water
1 teaspoon Coarsely chopped garlic
1 teaspoon Coriander root (coarsely chopped)
1 teaspoon Whole black peppercorns
2 tablespoon Oil
2 ounce Taro; peeled and coarsely chopped
1 Carrot (more if desired) coarsely chopped
½ cub Water chestnuts coarsely chopped
2 ounce Pre-soaked Chinese mushrooms coarsely chopped
½ cub Beansprouts; coarsly chopped
2 tablespoon Light soy sauce
1 teaspoon Sugar
3 large Beancurd sheets
Oil; for deep-frying

TO GARNISH:
Lettuce
Mint leaves

Preparation:

Mix the flour and water to form a paste and set aside. In a mortar pound together the garlic, coriander root and peppercorns to form a paste. Heat the oil and briefly fry the garlic paste, then add all the remaining ingredients down to and including the sugar, stirring constantly. Add the flour and water paste and stir to thicken. Remove from the heat and leave to cool.

Drain the beancurd sheets and spread out on a flat surface. Place a line of the cooled filling along one edge of each sheet and roll to form a long sausage. Place the 3 sausages in a steamer and steam for 15 minutes. Remove and leave to cool.

When ready to serve, deep-fry the sausages until golden brown, drain and slice into ¼-inch (6 mm) rounds and serve on a bed of lettuce and mint leaves with Plum Sauce.

Vatcharin Bhumichitr "Thai Vegetarian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Saute'

Servings: 1 Servings

Ingredients:

1 package (16 oz) peeled baby carrots
1 pound Green beans; trimmed
2 large Shallots; chopped
½ pound Mushrooms; sliced
2 tablespoon Butter
1 teaspoon Salt
¼ teaspoon Pepper
2 tablespoon White balsamic or white winevinegar

Preparation:

For the person who requested a green bean recipe. This is very good. I got it from the December 1997 issue of "First For Women" Magazine. Fixed it for Thanksgiving and it was good.

In medium skillet over high heat, bring 1 inch water to a boil. Add baby carrots and cook 5 minutes. Add green beans and cook 5 minutes or until crisp-tender. Drain completely. Meanwhile, in medium skillet over medium heat , cook shallots and sliced mushrooms in hot butter 7 minutes or until crisp-tender. Stir in green beans, carrots, salt and pepper; cook 3-5 minutes or until heated through. Stir in vinegar.

Try it I think you will like it. Also I added other spices I put in my vegetable, like garlic powder etc...

Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Dec 24, 1997

Vegetable Saute with Fresh Peaches

Servings: 4 Servings

Ingredients:

SAUCE:
1 tablespoon Coriander, ground
2 teaspoon Turmeric, ground
2 teaspoon Cumin, ground
1 pinch Lemon grass, dried OR
½ teaspoon Lemon zest
½ teaspoon Chili powder
2 tablespoon Soy sauce, low sodium
3 tablespoon Peanut butter, unsalted
1 tablespoon Lemon juice, fresh
;hot water for thinning

VEGETABLES AND RICE:
2 large Peaches
2 tablespoon Chili oil
6 Scallions, white part only;minced
2 large Garlic cloves; grated
1 slice Gingerroot, fresh, 1-inchlong; peeled and grated
¼ cub Mushrooms, shiitake; soakedin ½ cup warm water for½ hour and drained
1 ½ cub Tofu, firm; cubed
2 cub Broccoli florets
2 cub Sprouts, mung bean
Rice vinegar
3 cub Rice; cooked

Preparation:

Sauce: In a bowl, combine all sauce ingredients except water. Stir or whisk until blended. Thin with water until mixture has the consistency of ketchup.

Vegetables and rice: Fill a saucepan with water and bring to a boil. Ad peaches. After water resumes boiling, wait for 45 seconds, then remove peaches with a slotted spoon. Set aside to cool.

Peel peaches, slice i nhalf and remove pits, then mash into pulp. Heat oil in a wok or heavy skillet. Add scallions, garlic and ginger, and stir-fry for 2 minutes to flavor the oil. Add peach pulp, shiitake mushrooms, tofu, broccoli and bean sprouts to wok.
Stir thoroughly, add a splash of rice vinegar and keep stirring until it evaporates, about 1 minute. Add sauce and keep stirring until vegetables are evenly coated. Continue cooking, stirring constantly, until broccoli is bright green. Serve over rice. Serves 4.

Per serving: 439 cal; 15 g prot; 16 g fat; 56 g carb; 0 chol; 353 mg sod; 8 g fiber

Vegetarian Times August 1993/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Saute with Miso Sauce over Linguine

Servings: 4 Servings

Ingredients:

2 tablespoon Safflower oil
2 Garlic cloves; minced
¼ cub Sliced shittake mushrooms
½ cub Zucchini, sliced
½ cub Eggplant, sliced
½ cub Yellow pepper, sliced
8 Scallions; finely chopped
¼ cub Miso
1 cub Vegetable stock
4 tablespoon Fresh chopped parsley
1 pound Cooked linguine

Preparation:

In a large saucepan, heat oil over medium heat. Add veggies and garlic and saute for about 3 minutes. Transfer to bowl. Add miso. Slowly add stock while stirring well. Add parsley, veggies and pasta. Toss and serve. Add more liquid if too thick.

From Bruce Jacobs, Head Chef of Bristol Farms Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Shortening Cakes

Servings: 6 Servings

Ingredients:

1 cub Solid vegetable shortening
1 cub Peanut butter
3 cub Yellow cornmeal
1 cub White or whole wheat flour
1 cub Cracked corn

Preparation:

Melt the shortening, remove it from the heat; add the peanut butter and blend well. Mix in remaining ingredients. Spoon this mixture into molds (cupcake liners in a muffin tin, margarine tubs or put foil in a 4" x 4" x 1" box) or fill the crevices of pine cones with it. Chill. If you make cakes, remove the molds and store the cakes in plastic sandwich bags in your freezer until needed.

This isn't a "true" suet cake. This recipe makes a softer cake which is great for stuffing in the crevices of pine cones.

Makes six 4" x 4" x 1" cakes, six margarine tub sized cakes or 13 to 20 muffin size cakes.
Recipe By : Organic Gardening/Laura Hunter

Posted to FOODWINE Digest 22 November 96

Date: Sat, 23 Nov 1996 14:40:37 -0500

From: Laura Hunter <LHunter722@AOL.COM>

Vegetable Skillet Meal

Servings: 1 Servings

Ingredients:

3 large Idaho potatoes
3 Green peppers;, cut instrips
1 cub Broccoli florets
1 large Onion;, sliced
¾ cub Sliced mushrooms;, optional
2 large Tomatoes; chopped
3 tablespoon Butter
3 tablespoon Oil

Preparation:

Boil peeled potatoes until not quite done. Cool and then cut into cubes.
Melt butter in large skillet and saute onion, then potatoes. Remove onion and potatoes and place in bowl for the time being. Heat oil and toss in peppers. Saute briefly and add broccoli. Saute and then add mushrooms.
Saute tomatoes briefly. Return the onion mixture to skillet and season with soy sauce, salt and pepper. Turn off and top with cheese if desired. Note:
vegetable broth may be substituted for some of the butter and oil if desired. Typed by Ethel Snyder <essie49@juno.com> Date: July 27, 1997

Recipe by: Pekin (Illinois) daily times -- July 23, 1997 Posted to MC-Recipe Digest V1 #693 by essie49@juno.com (Ethel R Snyder) on Jul 27, 1997

Vegetable Skillet Souffle

Servings: 6 Servings

Ingredients:

1 tablespoon Butter
4 Eggs; beaten
¼ cub Milk
1 tablespoon Instant minced onion
½ teaspoon Garlic salt
¼ teaspoon Peppe
1 cub Broccoli; asparagus orspinach, cooked & chopped
1 cub Pitted ripe olives; sliced
½ cub Grated Parmesan cheese

Preparation:

Place butter in 9 inch pie plate. Microwave at high (100%) until melted, 30 seconds. In a large mixing bowl combine eggs, milk, onion, salt and pepper.
Stir in vegetables, olives and ¼ cup Parmesan cheese. Pour into pie plate. Cover with plastic wrap. Microwave at medium (50%) until center is set, 8 to 10 minutes. Sprinkle remaining cheese on top. Microwave, uncovered, at medium high (70%) 1 minute. Makes 6 servings.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 219 by "Diane Geary" <diane@keyway.net> on Nov 8, 1997

Vegetable Slaw with Cream

Servings: 100 Servings

Ingredients:

1 ¾ cub WATER; WARM
3 1/16 ounce MILK; DRY NON-FAT L HEAT
2 pound CARROTS FRESH
10 pound CABBAGE WHITE FRESH
⅜ ounce ONIONS DRY
1 ½ pound PEPPER SWT GRN FRESH
12 ounce SUGAR; GRANULATED 10 LB
2 teaspoon PEPPER BLACK 1 LB CN
1 quart SALAD DRESSING #2 ½
1 ounce MUSTARD PREP. 1 LB JAR
8 ounce VINEGAR CIDER
1 ounce SALT TABLE 5LB

Preparation:

1. TRIM, WASH, AND PREPARE CABBAGE CARROTS, ONIONS, AND GREEN PEPPERS AS DIRECTED ON RECIPE CARD M00001.

2. RECONSTITUTE MILK; ADD SALAD DRESSING, PEPPER, MUSTARD, SALT, AND SUGAR,
MIX WELL.

3. ADD VINEGAR GRADUALLY; BLEND WELL.

4. COMBINE FINELY SHREDDED CABBAGE FINELY SHREDDED CARROTS, MINCED ONIONS, AND ONIONS AND PEPPERS; TOSS LIGHTLY UNTIL WELL MIXED.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 12 LB 8 OZ CABBAGE A.P. WILL YIELD 10 LB FINELY SHREDDED
CABBAGE.

NOTE: 2. IN STEP 1, 2 LB 7 OZ CARROTS A.P. WILL YIELD 2 LB FINELY SHREDDED
CARROTS.

NOTE: 3. IN STEP 1, 7 OZ ONIONS A.P. WILL YIELD 6 OZ MINUCED ONION.

NOTE: 4. IN STEP 1, 1 LB 13 OZ GREEN PEPPER A.P. WILL YIELD 1 LB 8 OZ DICED
GREEN PEPPER.

Recipe Number: M00905

SERVING SIZE: ½ CUP (2

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Slaw with Honey Mustard Dressing

Servings: 8 Servings

Ingredients:

½ Head Cabbage *
2 large Red Bell Peppers **
2 medium Green Bell Peppers **
2 large Carrots ***
1/3 cub Chopped Fresh Parsley

HONEY MUSTARD DRESSING:
½ cub Miracle Whip
½ cub Plain Yogurt
½ cub Fresh Lemon Juice
¼ cub Grainy Mustard
2 tablespoon Honey
2 teaspoon Red Wine Vinegar
3 drop Tabasco Sauce
¾ teaspoon Salt
Fresh Ground Pepper To Taste

Preparation:

* Cabbage should be cored and shredded. ** Bell peppers should be seeded and thinly slivered. *** Carrots should be pared and cut into 2" lengths, then into thin strips.
~------------------------------------------------------------------------- Combine the cabbage, bell peppers, carrots and parsley in a large mixing bowl. Place all of the ingredients for the dressing in a second mixing bowl and whisk until completely blended. Pour the dressing over the vegetables and toss to coat. Refrigerate, covered at least one hour. Taste for seasoning before serving. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

Vegetable Somosas

Servings: 1 Servings

Ingredients:

1 teaspoon Garlic (chopped)
1 teaspoon Coriander root (chopped)
1 teaspoon Whole black peppercorns
2 tablespoon Oil
1 Sweet potato (diced)
1 large Onion (diced)
2 Carrots (diced)
2/3 cub Corn
½ teaspoon Salt
1 teaspoon Curry powder
1 tablespoon Light soy sauce
1 teaspoon Sugar
4 large Spring roll sheets (cut intothree long strips)
1 tablespoon Cornstarch or cornflour
Water to make paste

Preparation:

oil for deep frying

Crush garlic, coriander root, and pepper in a mortar to form a paste. Add the oil, then the paste. Stir fry the rest of the ingredients in order of list. Then place a small amount on the top of one of the sheets. Fold it in a triangle like you would to make one of those paper footballs. Pardon my ascii graphics.

: |----| |\
: |( )| <- filling | \
: |( )| | \
: | | |----| |---/|
: | | | | | / | and you are left with : | | | | | / |
: | | | | |/ |
: | | | | | | /| : | | | | | | / | : | | | | | | / | : | | | | | | /---| : |----| |----| |----|
Posted to rec.food.recipes by zeke@reed.edu (Zeke Koch) on 92.

Vegetable Souffle

Servings: 8 Servings

Ingredients:

3 tablespoon Flour
3 tablespoon Butter
1 cub Milk
12 ounce Cooked corn or broccoli, or
Spinach or artichokes
3 Eggs
½ cub Mayonnaise
5 Green onions and tops,
Minced
Salt and freshly ground
White pepper to taste
Curry powder to taste
(optional)

Preparation:

Preheat oven to 350 F. To make the white sauce: In a saucepan, melt butter until foamy, sprinkle with flour, and cook and stir for 3 minutes. Gradually add milk, cook and stir until thickened. In a blender or food processor puree vegetable, eggs, mayonnaise, green onions and seasonings, add white sauce. Pour into unbutter 1 quart souffle dish and bake for 1 hr.
submitted by marina
source San Francisco A la carte
Posted to MC-Recipe Digest V1 #210

Date: Fri, 23 Aug 1996 19:51:44 -0700 (MST)

From: jmchee@goodnet.com (Marina Cheesman)

Vegetable Soup

Servings: 4 Servings

Ingredients:

2 tablespoon Oil
1 medium Onion, sliced
3 cub Chopped mixed vegetables
2 teaspoon Salt
½ teaspoon Black pepper
2 tablespoon Soy sauce
1 l Water
1 bunch Watercress cleaned & chopped

Preparation:

Heat oil in a soup pot & stir fry onion for 1 minute. Add vegetables, salt, pepper & soy sauce. Fry together for 2 minutes. Add water & bring to a boil. Simmer till the vegetables are tender. Add watercress & serve.

Jack Santa Maria, "Chinese Vegetarian Cookery"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Soup

Servings: 8 Servings

Ingredients:

2 large Cans V-8 juice
1 bunch Celery, chopped
1 can Corn with juice
1 Bag frozen mixed vegetables
1 Bag frozen California
Vegetables
1 large Onion, sliced thinly
1 can Green beans with juice
1 Bag frozen green beans
Optional: ½ cabbage,
Sliced thinly
1 Bag frozen okra

Preparation:

Add onion and celery to V-8 juice in large pot. Cook until tender. Add all other vegetables. Cook to desired consistency. Add any seasonings you prefer, like thyme, oregano, basil, and bay leaves. Also, to add some zest, you might want to try the 'Spicy' version of V-8, using one can regular and one can 'spicy'. Just a thought :)

Serves 8 Calories: 108 Fat: 0 gm, 0% fat

Posted by dmc@cherry-semi.com (Dawn Chace) to the Fatfree Digest [Volume 11 Issue 21], Oct. 21, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Soup

Servings: 8 Servings

Ingredients:

2 Tablespoons olive oil 2 medium carrots, peeled and chopped into small
pieces 1 large onion, chopped 2 cloves garlic, crushed 2 Tablespoons grated
fresh ginger 2 medium potatoes, peeled and diced into ½-inch cubes 4
medium tomatoes, chopped I cup finely chopped coriander leaves 7 cups water
2 teaspoons salt I teaspoon pepper 1 teaspoon cumin Heat oil in a saucepan;
then stir-fry carrots, onion, garlic, and ginger over medium heat for 8
minutes. Add potatoes, tomatoes, and coriander leaves and stir-fry for
another 5 minutes. Add remaining ingredients and bring to boil. Cover and
simmer over medium-low heat for I hour or until vegetables are well-done. A
touch of ginger adds a lot to this soup.

Preparation:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Soup

Servings: 8 Servings

Ingredients:

8 cub Chicken broth (see recipe)
1/3 cub Olive oil
¼ cub Chopped parsley
4 Garlic cloves
¼ pound Pancetta or unsmoked bacon
3 cub Shredded cabbage
1 Medium onion, finely chopped
2 Carrots, finely chopped
1 Celery stalk, finely chopped
1 Potato, peeled, chopped
2 Zucchini, finely chopped
1 Large tomato, chopped
¼ pound Mushrooms, finely chopped
¼ pound String beans finely chopped
4 Pieces prosciutto rind
Salt, to taste
Pepper, to taste
½ cub Grated Parmesan cheese

Preparation:

There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami.
Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used. I'll be posting several recipes over the next while that call for pancetta, so if you can find some, it won't go to waste. Prepare chicken broth (see my previously posted recipe).
Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes colour, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Add broth and water, if using, and prosciutto rind or ham shank. Cover and reduce heat.
Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon.
Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top. Makes 8 to 10 servings. VARIATION: Toast about 20 thick slices of Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Soup

Servings: 6 Servings

Ingredients:

3 slice Raw bacon, diced
¼ cub Finely chopped onion
1 cub Finely chopped celery
1 cub Thinly sliced carrots
1 cub Potatoes, cut into¼-inch cubes
3 tablespoon Flour
3 cub Vegetable juice cocktail or
3 cub Tomato juice
1 cub Water
½ teaspoon Dried thyme leaves
1 package Instant beef broth or
1 Cube beef bouillon, crumbled
Salt and pepper
8 ½ ounce Can peas, drained

Preparation:

1. Place bacon and onion in a deep, 2 ½-quart, heat-resistant, non-metallic casserole. 2. Heat, covered with paper toweling, in Microwave Oven 3 minutes. Stir mixture occasionally. 3. Add celery, carrots and potatoes. Heat, covered, in Microwave Oven 10 minutes or until vegetables are tender. Stir mixture occasionally. 4. Blend in flour. 5. Gradually stir in vegetable juice cocktail, water, thyme, bouillon cube and salt and pepper to taste. 6. Heat, uncovered, in Microwave Oven 10 minutes, stirring occasionally. 7. Add peas and heat, uncovered, in Microwave Oven an addi- tional 3 minutes or until soup bubbles and peas are hot. 8. Allow soup to stand 2 to 3 minutes before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Soup

Servings: 6 Servings

Ingredients:

1 Potato, medium
1 Carrot, medium
1 Beet, medium
1 Turnip, small
1 Onion, small
¼ cub Green peas
¼ cub Green beans
½ cub Cauliflower
2 Cabbage leaves, chopped
5 Peppercorns
¼ teaspoon Cumin seed
1 teaspoon Salt
1 Bay leaf
1 tablespoon Butter/oleo

Preparation:

Don't peel the vegetables. Wash and cut the vegetables into small pieces.

Melt butter in a 4-qt saucepan. Add bay leaf and cumin seed. Brown in the saucepan. Add the cut vegetables and salt. Cover for 10 mins. Stir every 3 mins or so.

Add 4 cups of water. Bring to a boil. Lower heat and simmer for one hour.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip

Vegetable Soup

Servings: 4 Servings

Ingredients:

VEGETABLE JELLY (STOCK:
1 large Onion, sliced thinly
2 medium Leeks, washed, sliced thinly
3 Carrots, sliced thinly
1 Parsnip, sliced thinly
1 medium Rutabaga, sliced thinly
1 medium Turnip, sliced thinly
½ bunch Celery, with leaves, sliced thinly
2 Thyme, fresh, sprigs
1 Basil, stalk, fresh
6 Parsley, stalks, fresh
1 small Bay leaf
2 Garlic, cloves, crushed
½ Lemon, peel of
2 Cloves, whole
6 Anise, stars
8 Peppercorns, black

GARNISH:
Radishes, thinly sliced
Carrot, sliced rounds, blanched
Green beans, blanched and split
Peppers, red, thinly sliced
Peppers, yellow, thinly sliced
Leeks, shredded and blanched
Cucumbers, small, sliced
Peas, blanched
Broccoli, florets

Preparation:

Vegetable Stock:
================

At least 8 - 10 hours before serving, place all of the ingredients in a stockpot and cover with cold water. Bring to a boil, skim, and simmer for 20 minutes.

Strain the liquid, return to heat, and reduce it by one-fourth. Skim carefully during the reducing process. Remove from heat and measure the remaining liquid. For each 2 cups of hot stock, add 1 tablespoon gelatin dissolved in 2 tablespoons of cold water. Add salt and white pepper to taste.

Pour into a flat pan and chill for 2 - 3 hours.

For the Garnish:
================

Use any combination of 4 or 5 cold fresh seasonal vegetables, cut thinly and shredded.

Remove the jelly from the refrigerator half an hour before serving. Let it stand at room temperature to warm slightly (if it is served too cold, the flavor will be lost).

To serve, scatter small amounts of vegetable garnish in soup bowls.
Break jelly into irregular pieces with a fork and place on top of garnish.
For each person, use ½ cup. Top with fresh herbs, such as chives, basil, or tarragon.

If available, add edible flowers such as borage, onion, or nasturtium petals. Serve within 5 minutes, since jelly begins to lose form if held longer.

Preparation time: 2 hours (elapsed time)

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California

Pastry Chef: Ann McKay

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

Vegetable Soup

Servings: 6 Servings

Ingredients:

1 tablespoon Oil
2 tablespoon Green pepper, finely chopped
¼ cub Onion, finely chopped
½ cub Celery; finely chopped
1 cub Carrot, shredded
10 ¾ ounce Condensed tomato soup
1 ¼ cub Water
12 ounce Vegetable juice cocktail

Preparation:

Heat oil. Add vegetables and cook until tender. Mix soup, water, and vegetable juice cocktail in a saucepan. Bring to a boil. Add vegetables.
Cover and heat to serving temperature. Serve in mugs.

Calories per ¾ cup serving: About 80

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

Vegetable Soup

Servings: 4 Servings

Ingredients:

2 tablespoon Ghee
1 tablespoon Minced ginger
1 tablespoon Minced garlic
½ cub Onion, diced
¼ cub White flour
4 cub Water
2 cub Mixed vegetables, chopped
½ cub Chopped tomatoes
1 cub Tofu, drained & diced
¼ cub Green onions, chopped
1 tablespoon Tamari sauce
¼ teaspoon Black pepper

Preparation:

Melt ghee & stir-fry ginger, garlic & onion for 1 minute. Add flour & continue to stir fry for fro 3 to 5 minutes, till golden in colour. Add water a little at a time, whisking constantly to keep it smooth. Add vegetables, tomatoes, tofu, green onions & bring to a boil. Add the remaining ingredients. Simmer for 10 minutes. Thin with extra water if too thick. Serve hot.

Adapted from Betty Jung, "The Kopan Cookbook"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Soup

Servings: 1 Servings

Ingredients:

1 2 zucchini, quartered and
Cut into 1 inch segments
10 medium Mushrooms (aged ones work
Well), halved or quartered
2 Russet potatoes cut into 1
½ -2 inch pieces
2 cub Greenbeans, cut into 1-inch
Segments
1 Tomato and ½ cup canned
Tomatoes or 1-1 ½ cup
Canned tomatoes
1 Onion, cut into chunks
1 Carrot (or two), thinly
Sliced
2 Stalks celery, cut into
1 Inch pieces
1 bunch Spinach, remove stems and
Wash
1 2 cups cauliflower, cut into
Florettes
6 Cloves garlic (diced or
Whole)
3 Bay leaves
2 teaspoon Or so herbs: sage, marjoram,
Basil, thyme, oregano
1 ½ teaspoon Garlic powder
¼ cub Tamari/soy sauce
5 7 cups water

Preparation:

In a large pot place onion, carrot, celery, spices, garlic, soy sauce, garlic powder, bay leaves and water. Bring to a boil and cook 15 minutes.
Add tomato, mushrooms and green beans and cook for 15 more minutes. Add potatoes and more water if needed. In 15 more minutes add the cauliflower and zucchini. Adjust seasonings and add salt to taste (or more soy sauce).
When everything is cooked, remove from heat. Add spinach, making sure to submurse it in order to wilt the leaves. Serve.

Amounts of vegetables are aproximate, as are cooking times. The soup needs to cook around 1 hour or 1 hour 15 minutes, so gauge when to add vegetables by how little you want them to be cooked (or overcooked). This is a hearty but light soup, so chunk vegetables in large pieces.

From: tara@starburst.umd.edu (Tara McDermott). Fatfree Digest [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Soup - Thick

Servings: 1 Servings

Ingredients:

2 package Kosher Vegetable soup mixthat comes in celophanetubes - use two differentvarieties
1 pound Soup meat or bones or bothbut definitely the bones
Water
1 large Potato, cubed
1 large Onion, large dice
1 Sweet potato, cubed
1 small Turnip, cubed
2 Parsnips, sliced
½ small Butternut squash, cubed
1 package Frozen mixed vegetables
Salt
Pepper
Sugar

Preparation:

In large soup pot, combine meat with water to cover. Add salt, pepper, and sugar. Bring to a boil and remove scum that comes to top. Reduce heat and add all the vegetables and the mixes. Taste and adjust the seasonings while it is cooking. Let simmer about 3 hours and enjoy. You really cannot overcook this.

You can add any other veggies that you like or have. While preparing for the super bowl, I threw in the stems of the broccoli that I was using for the dip. It is a great opportunity to empty all those little plastic containers in the fridge that have small amounts of left over veggies in them.

Posted to JEWISH-FOOD digest V97 #043 by "Judy Sherman" <jsherman@ici.net> on Feb 8, 1997.

Vegetable Soup #1

Servings: 6 Servings

Ingredients:

2 pound Stew meat
1 Soup bone
1 quart Water
1 Onion; quartered
2 cub Sliced carrots
2 cub Cubed potatoes
1 can (14.5-oz) tomatoes w/juice
Salt to taste
½ cub Chopped celery
1 can (8-oz) lima beans
1 can (8-oz) green beans
1 can (8-oz) english peas
1 can (12-oz) whole kernel corn
4 ounce Small elbow macaroni
1 can (8-oz) tomato sauce

Preparation:

Add half the meat and soup bone to cold water. Brown remaining meat in a little hot oil. Add browned meat, onion and salt to cold water. Cook slowly for 2 hours. Add vegetables, undrained, and continue cooking for 2 more hours.

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Soup #4

Servings: 10 Servings

Ingredients:

3 pound Stew meat
1 Soup bone
3 can (13.5-oz) tomato juice
4 can (13.5-oz) water
1 Onion; chopped
½ Green pepper; chopped
6 Cloves garlic; minced
1 tablespoon Salt
1 teaspoon Pepper
⅛ teaspoon Cayenne pepper
1 tablespoon Chili powder
1 teaspoon Garhc powder
1 teaspoon Onion powder
2 tablespoon Worcestershire sauce
1 teaspoon Sugar
3 Bay leaves
4 cub Stewed tomatoes; chopped
4 package (10-oz) frozen mixedvegetables

Preparation:

Combine all ingredients except stewed tomatoes and frozen mixed vegetables.
Bring to a boil, cover tightly, and simmer for 2 to 3 hours or until meat is tender. Return to a rolling boil, add tomatoes and frozen vegetables, and boil 5 minutes, uncovered. Cover, lower heat, and simmer until ready to serve. Better the second day. Yield: 10 to 12 servings.

JO ANN DREW (MRS. TOMMY, JR.)

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Soup #5

Servings: 6 Servings

Ingredients:

1 pound Lean beef; cubed
2 tablespoon Butter or margarine
2 pound Marrow bone; cracked
1 Bay leaf
½ cub Celery leaves
4 Sprigs parsley
2 teaspoon Salt
6 Peppercorns
1 Carrot; pared and sliced
1 Onion; sliced
4 quart Water
1 cub Diced carrots
2 cub Chopped onions
1 cub Diced celery
3 Stalks leek; sliced
1 cub Diced potatoes
½ package (10-oz) frozen peas or limabeans
2 can (1-lb) tomatoes
1 teaspoon Salt
2 tablespoon Chopped parsley

Preparation:

Brown meat in butter or margarine in large heavy pot. Add bones, bay leaf.
celery leaves, parsley, salt, peppercorns, sliced carrot, onion, and water.
Cover; heat until water boils; remove film from top. Reduce heat; simmer for 1-½ to 2 hours. Strain stock; reserve meat; skim fat from stock immediately or refrigerate overnight, then remove firm layer of fat. Heat soup to boiling; add diced carrots, chopped onions, celery, leek, potatoes, peas or lima beans, tomatoes, salt, and reserved meat. Reduce heat, simmer gently for 3 0 minutes, or until vegetables are tender; add parsley. Yield:
6 to 8 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Soup #6

Servings: 1 Servings

Ingredients:

1 package Top ramen noodles
½ package Frozen mixed vegetables
1 can Creamed soup of your choice

Preparation:

Put some water in a sauce pan (~one cup). Add the noodles and spice package. boil for three min. Mix the soup with one can full of milk or water and add to the noodles. add the veg's and simmer until tender. Its ready.
NOTES : +++++ From: Peter Maughan <ast!csrd.uiuc.edu!maughan> Here is a recipe that I make for a veg soup.

Vegetable Soup (Mcdougall)

Servings: 8 Servings

Ingredients:

10 cub Water
2 large Potato; cut in chunks
¼ cub Tamari soy sauce, low sodium
1 teaspoon Basil
1 teaspoon Thyme
2 Carrots; sliced
2 Onion; sliced
2 Zucchini; chopped medium
3 Tomato; chopped
2 Garlic cloves; crushed
½ teaspoon Onion powder
1 cub String beans; cut 1" pieces
1 teaspoon Oregano
½ teaspoon Cumin
½ teaspoon Dill weed
1 tablespoon Parsley

Preparation:

Recipe by: McDougall Place 10 cups water in a large pot. Add chopped vegetables. Bring to boil. Add seasonings. Simmer over medium-low heat about 45 minutes. Variations: use 2 cups tomato juice in place of 2 cups water. About 15 minutes before end of cooking time, add cooked grains or spaghetti noodles to pot, such as: cooked brown rice, 1 cup; barley, 1 cup; or 1 cup broken whole wheat spaghetti.

HELPFUL HINTS: Other vegetables also may be used in addition to or in place of the ones listed above. Try ½ cup fresh or frozen peas; ½ cup fresh or frozen corn; 1 green pepper, chopped; sliced leeks; sliced mushrooms; or some chopped spinach added for the last 5 minutes of cooking time.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Posted to Bakery-Shoppe Digest V1 #459 by Laura Harpole <harpoe@pioneer-net.com> on Apr 15, 1997

Vegetable Soup (Pareve)

Servings: 6 - 8

Ingredients:

1 large Onion minced
4 tablespoon Margarine
½ cub Carrots diced
¾ cub Cabbage, shredded
½ cub Peas
¼ cub String beans diced
¼ cub Celery, diced
1/3 cub Whole kernel corn
2 teaspoon Chopped parsley
1 Parsley root, diced
1 Parsnip - diced
1 ½ cub Potatoes, diced
8 cub Boiling water
1 teaspoon Sugar
2 teaspoon Salt
1 cub Canned tomatoes

Preparation:

I have just come across this recipe for Pareve Vegetable Soup. from The Bulletin, Aug. 23, l974-- an old one -- all these reciopes are from the same source.

Saute onion in melted margarine in a large pot, until transparent. add remaining vegetables except potatoes & tomatoes, and cook 10 minutes, stirring constantly. Add potatoes, water, seasonings and tomatoes. Simmer until vegetables are tender. Serve hot.

Posted to JEWISH-FOOD digest V96 #102

From: alotzkar@direct.ca (Al)

Date: Fri, 13 Dec 1996 14:12:49 -0800

Vegetable Soup (Su Tsai Tang)

Servings: 1 Servings

Ingredients:

1 Tomato (about 8-oz.)
6 cub Chicken stock
3 cub Shredded cabbage
½ cub Julienne carrot
1 cub Thinly slice onion
1 cub Julienne celery
3 tablespoon Oil
1 tablespoon Salt
¼ teaspoon White pepper
¼ teaspoon MSG (optional)
1 teaspoon Sesame oil
½ teaspoon Tabasco (optional)

Preparation:

Blanch tomato for half a minute and slip off skin. Remove seeds and cut into small pieces.

In boiling chicken stock add cabbage, carrot, onion and celery and bring to boil again. Reduce heat and cook until tender.

Saute' tomato in 3 tablespoons oil. Add to soup with salt, pepper and MSG (if used). Cook for another 3 to 4 minutes and add sesame oil and Tabasco (if used).

Shared by Cate Vanicek

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Soup (Vegan)

Servings: 4 Servings

Ingredients:

NORMA WRENN NPXR56B:
1 pound Roma tomatoes; peeled;
Seeded
1 medium Yellow onion; diced
2 cub [stock]
4 cub Water
1 Bay leaf
3 Fresh oregano sprigs
2 Fresh parsley sprigs
2 Strips lemon zest (2" long)
½ cub Carrots; thinly sliced
1 pound New potatoes; unpeeled; cut
Into 1" cubes
½ cub Celery; diced
½ teaspoon Salt
Freshly ground pepper
1 Ear yellow corn
¼ pound Green beans; trimmed; sliced
On diagonal
½ cub Zucchini; julienned

Preparation:

Cut tomatoes into small pieces. Set aside. In large saucepan, saute butter and onion for 3-4 minutes. Add chicken broth and water. Tie together with string bay leaf, oregano, parsley sprigs and lemon zest, and add to pan along with tomatoes, carrots, potatoes, celery, salt and pepper. Bring to a simmer over medium heat, reduce to low, cover and cook 20 minutes. Cut kernels off corn cob and add to soup along with green beans and zucchini.
Simmer, covered for 15 minutes more. Remove herb bundle. Taste, adjust seasonings and serve immediately. From Simple American Cooking, Williams-Sonoma A Catalog For Cooks, Christmas 1994 :

D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Soup (Zuppa Di Verdure)

Servings: 6 Servings

Ingredients:

¼ cub Extra-virgin olive oil
1 large Onion, coarsely chopped
2 Stalks celery, trimmed andcoarsely chopped
2 Carrots, peeled and coarselychopped
1 pound Savoy cabbage, shredded
Salt and pepper
2 cub Shredded romaine or escaroleletuce
1 pound Potatoes (3 small), peeledand cubed
¾ pound Tomatoes (2 medium), peeled,seeded, and
Coarsely chopped
1 quart Meat broth
1 cub Peas
1/3 cub Minced frewh parsley
2 Cloves garlic, minced
6 To 8 slices Italian bread,toasted
Freshly grated Parmesancheese

Preparation:

Heat the olive oil and cook the onion, celery and carrots until the vegetables are softened. Add the cabbage, salt and pepper and cook, stirring often, until the cabbage is wilted. Add the lettuce, season, and cook for 3 minutes. Add the broth and bring to a boil. Reduce the heat, cover the pan, and simmer for 30 minutes. Add the peas and cook for 5 minutes. Mix the parsley and garlic together and stir into the pot. Cook for 5 minutes.

Place a piece of toasted Italian bread in each soup bowl. Ladle on the hot soup and sprinkle with Parmesan cheese. Serve immediately.

Serves 6 to 8.

NOTES: This hearty vegetable soup will benefit from sitting. Do not cut the vegetables too small since the finished soup ahould have a chunky look.

[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Soup for 50

Servings: 50 Servings

Ingredients:

2 gallon Soup stock
3 Bay leaves
3 cub Carrots, diced
3 cub Celery, diced
2 cub Onions, chopped
½ cub Rice
2 quart Tomatoes
1 can Peas, no. 2 size
2 tablespoon Salt
¼ teaspoon Pepper

Preparation:

Heat the stock with the bay leaves; boil for 5 minutes. Remove the bay leaves. Add vegetables and seasoning to stock and simmer gently until vegetables are tender and the flavors are blended. Other vegetables may be added if desires. Add rice and cook until tender. Randy Rigg

Vegetable Soup Supreme

Servings: 8 Servings

Ingredients:

1 Onion
2 Carrots
2 Celery stalks
2 Zucchini
3 Tomatoes
2 tablespoon Olive oil
1 ½ teaspoon Salt
10 ounce Frozen green beans -- 10 oz
Pkg
1 can Red kidney beans -- drained
Spaghetti -- * see note
Parmesan cheese -- block
6 Garlic cloves
¼ teaspoon Salt
2 tablespoon Basil
1 tablespoon Olive oil
¼ cub Tomato paste

Preparation:

* Break up enough spaghetti to have about ¼ cup of 2-inch pieces. ** This recipe calls for the use of a food processor, but it is not absolutely necessary.

1. Fit slicing disk into work bowl. Slice each vegetable separately. Slice onion, carrots, celery, zucchini and tomatoes. 2. Heat olive oil in a large saucepan. Using medium heat, saute onion until tender. Add 4 cups water and sliced vegetables. Bring to a simmer and cook until vegetables are crisp-tender, about 10-12 minutes. 3. Add salt, green beans which have been thawed, spaghetti and well-drained kidney beans. Bring to a simmer and cook 10 minutes longer. 4. Prepare cheese mixture which follows, and stir into soup.

Red Cheese Sauce: Cut Parmesan into 1-inch cubes. Fit the steel knife blade into a clean work bowl. Process cheese until chopped into ⅛-inch pieces.
Measure ¼ cup cheese and set remaining cheese aside. Still using the steel blade, combine garlic, salt, olive oil, tomato paste and ¼ cup chopped cheese in the bowl. Process to a smooth paste.

Recipe By : Jo Anne Merrill

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Soup with Lentils (Vegan)

Servings: 8 Servings

Ingredients:

1 cub Lentils
6 cub [stock]
3 cub Chopped fresh mushrooms
2 Celery; chopped
1 large Potato; diced
1 Nion; chopped
1 large Carrot; chopped
1 large Green bell pepper; chopped
2 tablespoon Fresh lemon juice
3 large Garlic cloves; minced
2 Bay leaves
¼ cub Minced fresh parsley
½ teaspoon Savory
½ teaspoon Thyme
½ teaspoon Oregano
Salt and pepper; to taste

Preparation:

Bring to a boil in a large saucepan the ff chicken broth(you can use vegetable broth) and the lentils. Add and then reduce heat and cover the rest of the ingredients and simmer for one hour. Before serving, remove the bay leaves and puree half the mixture in blender and add to rest of soup to thicken. Nutrition (per serving): 161 calories Total Fat 1 g (7% of calories) Source: Simply Vegetarian!, Page(s): 31, Date Published: 1989 Crystal Clarity Publishers 14618 Tyler Foote Rd Nevada City, Ca. 95959 :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Soup with Matzo Balls

Servings: 10 Servings

Ingredients:

6 ½ cub Basic Vegetable Stock
4 cub Coarsely chopped greencabbage
2 cub Chopped tomato
1 ½ cub Diced turnip
1 cub Chopped green bell pepper
1 cub Diagonally sliced celery
1 cub Sliced carrot
¾ teaspoon Salt
¼ teaspoon Pepper
2/3 cub Chopped green onions
2/3 cub Chopped fresh parsley
Matzo Balls

BASIC VEGETABLE STOCK:
14 cub Water
1 cub Coarsely chopped celeryleaves
½ cub Coarsely chopped freshparsley
¼ teaspoon Black peppercorns
3 large Carrots, quartered
3 large Stalks celery, quartered
1 large Parsnip, quartered
1 large Onion, quartered
1 Bay leaf
MATZO bALLS:
¼ cub Water
3 tablespoon Margarine, melted
3 Eggs, lightly beaten
1 cub Unsalted matzo meal
¾ teaspoon Salt
2 quart Water

Preparation:

Combine first 9 ingredients in a large Dutch oven, and bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.
Yield: 10 servings (serving size 1 cup soup and 3 Matzo Balls).

INSTRUCTIONS FOR Basic Vegetable Stock: Combine all the ingredients in an 8-quart Dutch oven or stock pot; bring to a boil. Partially cover, reduce heat, and simmer 2 hours. Strain into a large bowl; discard solids. Cover and chill. Yield: 2-½ quarts (serving size: 1 cup).

Combine the first 3 ingredients in a bowl. Add matzo meal and salt; stir well. Cover and chill 1 hour.

With floured hands, shape mixture into 30 (1-inch) balls. Bring 2 quarts water to a boil in a Dutch oven; add matzo balls. Cover, reduce heat, and simmer 30 minutes. Remove balls with a slotted spoon; discard cooking liquid. Yield: 30 Matzo Balls (serving size: 3 Matzo Balls).

Per serving: 260 Calories; 8g Fat (26% calories from fat); 9g Protein; 40g Carbohydrate; 56mg Cholesterol; 1576mg Sodium

NOTES : To serve, ladle into individual bowls; top with green onions, parsley, and Matzo Balls.

Recipe by: Cooking Light, March 1995, page 154

Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.

Vegetable Soup with Pesto Swirl

Servings: 10 Servings

Ingredients:

½ cub Diced carrots
½ cub Diced celery
½ cub Finely chopped leeks
1 tablespoon Olive oil
6 cub Chicken broth
¾ pound Red potatoes, diced
½ pound Green beans, cut in half
1 Tomato, chopped
6 ounce Yellow squash, diced
6 ounce Zucchini squash, diced
¾ teaspoon Salt
10 tablespoon Pesto

Preparation:

Saute carrot, celery and leek in oil in nonstick saucepan until very soft, 8 to 10 minutes (add ¼ cup water if necessary to prevent sticking). Add broth and potatoes; simmer until potatoes are almost tender, about 10 minutes.

Add green beans, tomato, squash, zucchini, and salt; cook until tender, about
10 minutes.

Ladle soup into 10 soup bowls. Swirl 1 tablespoon of the pesto into each serving.

Recipe by: 1997 Family Circles' Light & Easy Posted to MC-Recipe Digest V1 #644 by L979@aol.com on Jun 12, 1997

Vegetable Soup with Spinach, Potatoes, Rice and Corn

Servings: 5 Servings

Ingredients:

2 Cloves garlic; minced
1 teaspoon Olive oil
5 ounce Fresh spinach; torn intobite size
1 can (10.74 oz) chicken broth + 2cans water; strained
½ teaspoon Salt; optional
2 small Potatoes; peeled and cubed
¼ cub Long-grain rice
1 cub Frozen corn

Preparation:

In soup pot, saute garlic in oil until soft. Stir in spinach and cook for 1 minute. Add broth, water, salt, potatoes and rice, and bring to a boil.
Reduce to a simmer and cook for about 15 minutes or until potatoes are tender and rice is cooked. Add corn and cook for about 1 minute.

NOTES : Per serving: cals - 129, fat - 12 fat calories.

Recipe by: Choose to Lose

Posted to MC-Recipe Digest V1 #971 by Carol Taillon <taillon@earthlink.net> on Dec 25, 1997

Vegetable Soup with Tilsit Toast

Servings: 1 Servings

Ingredients:

4 Sliced diced cooked bacon
1 pound Fresh/frozen mixed chopped
Vegetables
5 cub Beef broth
6 Slices white/whole wheat
Bread
Shredded tilsit
Chopped fresh parsley for
Garnish

Preparation:

Cook diced bacon in 3 quart saucepan 3-4 minutes or until crisp. Add vegetables such as carrots, cauliflower, broccoli and peas. Add beef broth.
Cover and bring to a boil. Uncover and simmer 5-10 minutes or until vegetables are tender. Season to taste with salt and pepper and ladle into 6 heatproof bowls. Float 1 slice white or whole wheat toast in each and sprinkle each slice with shredded tilsit. Broil briefly until cheese is golden brown. Sprinkle with chopped fresh parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Soup with Tortellini

Servings: 8 -10 serve

Ingredients:

8 cub Chicken broth
1 large Onion; diced
2 large Carrots; peeled and diced
2 Celery stalks; diced
2 Leeks, white only; diced
2 Zucchini; diced
½ teaspoon Oregano
½ teaspoon Dried basil
1 package Frozen tortellini(12oz)
3 Roma tomatoes; chopped
Salt and pepper
¼ cub Grated Parmesan cheese

Preparation:

Heat the broth in a large saucepan and add the onion, carrots, celery, leeks, zucchini, oregano, and basil.
Simmer gently covered for 10 minutes.
Add the tortellini and cook until al dente. The last 5 minutes of cooking, add the chopped tomatoes.
Season to taste with salt and peppers. Allow to cool before refrigerating. Supply parmesan cheese to sprinkle over soup when served.

Nutritional info per serving: 142 cal; 3g fat(21%)

Source: Miami Herald, 1/18/96
format by Lisa Crawford
Posted to MM-Recipes Digest V3 #240

Date: 03 Sep 96 00:12:19 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Vegetable Spaghetti

Servings: 7 Servings

Ingredients:

½ pound Whole-wheat spaghetti
3 Carrots
3 Green zucchini
3 Yellow zucchini
1 tablespoon Olive oil
1 tablespoon Butter
2 Cloves garlic -- minced
1 ½ cub Packed fresh basil --
Minced
¾ cub Parsley -- minced
½ cub Fresh chives -- minced
2 tablespoon Fresh marjoram -- minced
¾ teaspoon Salt
½ cub Grated Parmesan cheese

Preparation:

1. Bring a large pot of salted water to a boil over high heat; cook spaghetti until tender (about 12 minutes). Drain thoroughly. Peel carrots.
Cut carrots and green and yellow zucchini into long, thin julienne strips (about ⅛ inch thick) to resemble spaghetti.

2. In a Dutch oven or large skillet, heat oil and butter over low heat. Add garlic and carrots. Saute for 5 to 7 minutes. Add spaghetti, green and yellow zucchini, basil, parsley, chives, marjoram, and salt. Stir to combine and cook for 4 to 5 minutes. Remove from heat and place in a shallow serving bowl. Sprinkle with Parmesan cheese. Toss to combine. Serve immediately.

Recipe By : The California Culinary Academy

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Spaghetti Sauce Ff

Servings: 6 Servings,

Ingredients:

-Jim Kessler
Dry white wine
2 slice thin
1 large Red pepper; chop
1 large Green pepper; chop
1 cub Cauliflower; chop
1 Celery stalk; chop
1 large Onion; chop
1 cub Broccoli; chop
Garlic; lots, mince
2 can Tomatoes; ground, 48 oz
2 can Tomato paste
Basil; fresh best
Rosemary; pulverize
Oregano; not too much
Cilantro; or It. parsley forthe faint-of-heart
Dry red wine; something withlotsa body
Chicken base; or salt
Black pepper
Hot red pepper flakes; orTabasco

Preparation:

Have all the vegetables ready to cook - chopped and in containers. Pour about 1 oz of white wine in a large lined pot. When wine is boiling, dump in carrots and stir vigorously. Allow bottom to become a little dry then add a small amount of wine. Continue until carrots begin to soften then add each of the other ingredients in turn until all are in pot. Add small amounts of wine as necessary, but allow bottom to become somewhat dry without burning. Remember to keep STIRRING! Add the garlic last but allow to cook for only about 30 seconds. After all vegetables are in pot, add tomatoes and tomato paste. It is possible to buy GROUND canned tomatoes, if not, no big loss. Wash out cans with a quantity of red wine and add to pot.
Add basil, rosemary - ground in spice mill, a little oregano, the cilantro, chicken base - or bouillon cubes - black pepper and red pepper, stir cover pot and turn heat down until sauce is barely boiling. Cook until vegetables are tender and then run through food mill to puree. Return to pot. Bring barely to boil, adjust seasonings, cover and heat for about one half hour.
Pour over your spaghetties and mangia! Save some of the red wine to go with the spaghetties.
:

D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Spam Stuffed Acorn Squash

Servings: 6 Servings

Ingredients:

Vegetable cooking spray
3 Acorn squash (3 lb)
1 can SPAM Luncheon Meat, cubed(12 oz)
½ cub Diced red bell pepper
½ cub Diced jicama
½ cub Finely chopped onion
2 small Tomatoes, peeled and finelydiced
½ teaspoon Coarsely ground pepper
½ cub HOUSE OF TSANG Ginger SoySauce
¼ cub Chopped green onion

Preparation:

Heat oven to 400'F. Lightly coat 13x9" baking pan with cooking spray. Cut squash in half lengthwise. Scoop out seeds. Place squash, cut sides down, in pan. Bake 40 minutes or until tender. Meanwhile, in large skillet over medium-high heat, saute SPAM 2-3 minutes or until lightly browned. Remove from skillet. Add bell pepper, jicama, onion, tomato, and pepper. Cook 5 minutes, stirring frequently. Add soy sauce. Bring to a boil. Return SPAM to skillet. Heat thoroughly. Fill each squash cavity with SPAM mixture.
Sprinkle with green onion.

Vegetable Spring Rolls

Servings: 10 Servings

Ingredients:

1 ounce Cellophane noodles soaked in warm water for 20 min, drained and chopped fine
2 Squares bean curd finely chopped
3 small Potatoes; peeled and cut paper thin with a peeler and then shredded
1 tablespoon Tree ears; soaked in warm water 20 min, drained and chopped
1 cub Bean sprouts
1 medium Carrot; peeled paper thin, cut into 1 inch sections and shredded
1 White part of leek; chopped
1 dash Black pepper
10 Dried rice papers (banh trang)
2 cub Peanut oil

Preparation:

~- Combine all ingredients except rice papers and oil. Cut the rice papers into quarters. Wet the surface of each paper with water (use your fingers or a brush) and within about 1 min the paper will become flexible enough to be filled. Place about 1 tbsp of the filling on each paper and roll. Heat the oil in a wok to about 350 deg. F. Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done.
Serve with Buddhist Nuoc Leo. ~- Disclaimer: This recipe is fat-city.
There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesn't require deep frying. (One could lighly saute the carrots and potatoes beforehand.) I can't remember what this wrapper is called. BTW - With this alternate type of "spring roll" fresh chinese parsley or cilantro is often included. ~- Side note:
About forming a spring roll from quartered rice paper...
Roll down once
V
:
*****
***** *****
*** FILLING ***
: Then turn in -> ** FILLING ** <- Turn in * *
* *
* *
* * | Continue rolling
* * | down
* * V
* *
*

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Stew

Servings: 1 Servings

Ingredients:

2 teaspoon Reduced-calorie margarine
¼ cub Chopped onion
3 ounce Pared all-purpose potato,in ½-inch cubes
½ cub Trimmed green beans, in
1 -inch pieces
1 cub Coarsely chopped yellowbell pepper
¼ cub Coarsely chopped green bellpepper
½ cub Chopped seeded tomato
¼ cub Chicken broth
⅛ teaspoon Fennel seedsfreshly ground blackpepper

Preparation:

Spray a medium skillet with nonstick cooking spray. Melt margarine over medium heat. Add onion and cook until tender, stirring frequently, about 3 minutes.

Add potato, beans, and bell peppers; reduce heat to low and cok, stirring constantly, for 5 minutes. add remaining ingredients; cover and simmer for 10 minutes.

Makes 1 serving.

WEIGHT WATCHERS MAGAZINE SEPTEMBER 1989 P43 Posted by Fred Peters.
Converted by MMCONV vers. 1.40

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Stew (Tangarat Khudar)

Servings: 6 Servings

Ingredients:

500 g Remnant Meat
100 g Chick Peas
500 g Tomatoes
1 medium Carrot
1 medium Potato
1 medium Pepper, red
1 medium Courgette
1 medium Fennel
1 large Celery, pc. of
¾ l Stock
100 g Noodles
1 Lemon, Juice of
5 tablespoon Olive-Oil
2 tablespoon Tomato-Concentrate
½ teaspoon Coriander
½ teaspoon Cinnamon
¼ teaspoon Chilli-Powder
Pepper, black
Salt

Preparation:

Give chick peas into water and let rest over night. Heat up 3 tb Olive-Oil in a big pot, add chopped meat and fry for 5 min. Add chopped vegetables and fry for another 3 min. Add spices and salt, fry shortly. Mix tomato-concentrate with part of the stock, give into the pot and add rest of the stock. Add drawned chick peas and let cook at mild heat for about 40 min. (the chick peast must be done). Peel the tomatoes. Heat up 2 tb olive-oil in a pan and fry the tomatoes til they crumble. Add tomatoes and noodles to te stew and let cook for another 10 min. Add lemon-juice til reaching taste you prefer.

"Arabische Kueche"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Stew with Dill Dumpling

Servings: 4 Servings

Ingredients:

½ cub Onion; chopped
2 tablespoon Water
2 cub Cooked Navy Beans
½ cub Orzo; uncooked
4 cub Vegetable Broth
1 teaspoon Dry Mustard
1 16 Oz Pkg Frozen Sweet Peas;Potatoes And Carrots,thawed

DILL DUMPLINGS:
1 1/3 cub Bisquick® Baking Mix
2/3 cub Cornmeal
2 teaspoon Dried Dill Weed
2/3 cub Skim Milk

Preparation:

Cook onion in water in large pot over medium high heat, stirring occasionally, until onion is tender. Stir in remaining ingredients except Dill Dumplings. Heat to boiling; reduce heat. Meanwhile, prepare Dill Dumplings. Gently drop dough by rounded tablespoonfuls onto simmering stew (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Dill Dumplings: Mix baking mix, cornmeal and dill weed. Stir in milk just until dry ingredients are moistened.

Recipe by: Betty Crocker Great Main Dishes without Meat

Posted to MC-Recipe Digest V1 #1040 by "Schilling" <cabinluvr@lse.fullfeed.com> on Jan 23, 1998

Vegetable Stew with Nut Dumplings

Servings: 4 Servings

Ingredients:

½ pound Potatoes
1 Parsley sprig
¼ pound Carrots
1 Celery leaf
¼ pound Parsnips
2 ounce Onions
¼ pound Turnips
2 tablespoon Oil
½ tablespoon All purpose flour

DUMPLINGS:
2 tablespoon Oil
4 tablespoon Wholewheat flour
¼ cub Wholewheat breadcrumbs
¼ cub Finely chopped walnuts

Preparation:

Cut peeled & washed vegetables into small cubes. Combine oil & 1 ½ cups of vegetables. Cook till ight brown. Add flour & mix well. Add a pint of water & the rest of the vegetables. Cook slowly for about 90 minutes.
Season to taste & serve with the dumplings.

DUMPLINGS: Work oil into flour, crumbs & nuts. Add enough water to make a stiff dough. Roll & cut into walnut sized pieces. Cook for 25 minutes in rapidly boiling water.

"The Vegetarian Times Cookbook"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Stew with Pesto

Servings: 8 Servings

Ingredients:

1 pound Eggplant, in 1" cubes
1 tablespoon Kosher Salt
1 Green Bell Pepper
1 Red Bell Pepper
¼ cub Olive Oil
2 medium Carrots, sliced
3 Cloves Garlic, crushed
6 medium Tomates, peeled, seeded, and
Finely chopped, or
28 ounce Can Tomatoes, drained and
Chopped
4 small Zucchini, in 2" pieces
4 medium Potatoes, peeled and cut in
½" cubes
½ cub Chicken Broth
2 tablespoon Basil Pesto
Salt and Pepper
2 tablespoon Parmesean Cheese, grated
2 tablespoon Fresh Basil, chopped, or
2 teaspoon Dried Basil
2 tablespoon Fresh Parsley, chopped

Preparation:

In a colander set in the sink, toss eggplant cubes with Kosher salt. Drain for 1 hour. Wipe eggplant dry with paper towels. While eggplant is draining, arrange green and red peppers on a baking tray. Broil 3" from heat until skins are evenly blistered red and charred about 15 to 20 minutes, turning occasiona;;y.

Seal hot peppers in a paper bag for 10 minutes. Peel, seed and cut peppers in strips, holding them over a bowl to catch any juices. In a 6 quart nonreactive pot, heat olive oil over medium heat. Add onions and cook until transparent, about 3-5 minutes, stirring often. Add eggplant and garlic.
Cook until eggplant starts to brown, about 5 minutes, stirring often.

Add tomatoes, zucchini, peppers with any juices, potatoes and chicken broth combined with the pesto. Season with salt and pepper to taste. Mix gently.
Bring to a simmer. Reduce heat. Cover and simmer over medium-low heat for 40 minutes until potatoes are tender. Combine Parmesean Cheese, chopped basil, and chopped parsley. Sprinkle atop stew.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Stew with Soybeans

Servings: 4 Servings

Ingredients:

½ cub Dry soybeans, soaked
¼ cub Grated carrots
1 cub Water
1 Bay leaf
2 large Potatoes, cubed
1 ½ cub Carrots, cubed
1 ½ cub Celery, chopped
1 ½ cub Green bell pepper, chopped
1 Handful parsley, chopped
1 teaspoon Marjoram
1 teaspoon Sage

ROUX:
2 tablespoon Whole wheat flour
2 tablespoon Soy flour
4 tablespoon Ghee
½ teaspoon Salt
1 pinch Pepper

Preparation:

Cook soybeans, grated carrot & bay leaf in 1 c water till beans are soft.
When cooked, combine with their cooking liquid in a heavy pot with the chopped vegetables. Barely cover with water. Bring to a boil, add pices & herbs & simer for 20 minutes or until vegetables are tender. In a small pan make the roux. Cook the flour in the ghee with the salt & pepper for 5 minutes, but be careful not to burn it. Slowly add roux to the vegetables.
Stir well & let boil for a few seconds. When it thickens, serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Stew with Spicy Peanut Sauce

Servings: 6 Servings

Ingredients:

1 large White onion; peeled
1 Red bell pepper; seeded
1 Yellow bell pepper; seeded
1 pound Cabbage
2 medium Carrots; peeled
4 cl Garlic
½ pound Fresh green beans
2 tablespoon Soy sauce
2 tablespoon Dark brown sugar
2 ½ tablespoon Olive oil
1 tablespoon Fresh ginger; minced
½ teaspoon Crushed red pepper flakes
2 cub Broccoli florets
2 cub Cauliflower florets
1 ¾ cub Vegetable broth
½ cub Peanut butter
1 ½ tablespoon Lemon juice
1 teaspoon Sugar
¼ cub Chopped dry-roasted peanuts
¼ cub Scallions; chopped

Preparation:

Cut onion, bell peppers and cabbage into 1-inch squares. Cut carrots on diagonal into thin slices. Chop 3 cloves of garlic and crush remaining clove through press. Cut green beans into 1 ½-inch pieces. Combine soy sauce and brown sugar. Heat oil in a large deep skillet. Stir-fry onion over high heat for 2 to 3 minutes, until browned around the edges. Add carrot, bell pepper, chopped garlic, ginger and pepper flakes and stir-fry 2 minutes. Add cabbage and stir-fry until slightly wilted, 3-5 minutes. Add broccoli, cauliflower, and 1 ½ cups of the broth. Bring to a boil, cover and cook, stirring occasional, 5 to 7 minutes. Menawhile, in a small bowl combine peanut butter, remaining broth,soy sauce mixture, lemon juice, sugar and crushed garlic. Stir into stew and simmer uncovered, for 5 minutes. Serve in chopped peanuts and scallions sprinkled on top.

Nutritional info per serving: 343 cal; 113g pro, 34g carb, 20g fat (49%) Source: Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/13/96

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Stir Fry

Servings: 3 Servings

Ingredients:

1 cub Green beans
1 cub Sliced mushrooms
4 Green onions sliced
1 tablespoon Oil
1 tablespoon Soy sauce
¼ teaspoon Salt
¼ teaspoon Garlic powder
⅛ teaspoon Ginger
¼ cub Slivered almonds

Preparation:

Cut green beans and parboil for 5 min. Stir fry vegetables in oil for 4 or 5 min. Add rest of ingredients.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Stir Fry

Servings: 1 Servings

Ingredients:

½ teaspoon Ginger root, finely chopped
2 3 cloves garlic,
Finely chopped
½ teaspoon Crushed red pepper
(optional)
1 medium Onion, sliced
20 25 snow peas
2 medium Carrots, sliced on diagonal
1 medium Green bell pepper, cored and
Sliced
2 small Zuchinni (one green, one
Yellow)
Sliced on diagonal, thicker
Than the carrots
1 cub Bean sprouts
6 8 mushroom, quartered
Ground pepper to taste

Preparation:

Heat wok over med-high heat, toss in first seven ingredients, (thru bell pepper) along with a tablespoon or two of water. Stir fry constantly til onion is becoming limp, then add zuchinni and bean sprouts. As zuchinni is softening, add mushrooms, stirring continually (takes 6-10 minutes - depending on how crisp you want the vegetables) The trick is to add the quicker-cooking vegetables last, so they don't overcook.

Serve over rice, with soy sauce to taste.

A variation is to use the wok as a steamer: Heat wok as above, and toss together all ingredients, along with about ½ cup of equal parts soy sauce and water. Quickly stir for a minute or so, then push vegetables up onto side of wok, and cover. When steam escapes from under cover, vegetables are done... remove from heat, toss together into a large bowl; serve over rice.

Some of our favorite variations are:

Peas & Carrots Stir Fry -- use only snow peas and sliced carrots. Mushroom & Onion Stir Fry -- use only onion slices and quartered mushrooms.
Occasionally, we'll add yakisoba noodles, and forego the rice.

A few notes about wok cooking: I use a hammered steel wok, which might make the second method possible: the ingred. will stay up on the sides, away from the very hot bottom, where the liquid is boiling. With a machine-made, or electric wok, this may not be possible.

I use only water and a brush to clean the wok, never soap, as this will cause sticking. When clean, I place the wok over heat source to dry, and wipe the inside with about 1 tsp of olive oil, using a paper towel. Let cool, and put away... the oil will prevent rusting, and is all the oil required for your next cooking.

Now, having said all that, I would also second Elizabeth's suggestion, and would welcome any one else's stir fry suggestions!

Source: Original

Posted by doug@getnet.com (Doug Hutter) to the Fatfree Digest [Volume 15 Issue 9] Feb. 9, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Stock

Servings: 8 Servings

Ingredients:

2 tablespoon Safflower Oil
Lg Onion, sliced
Carrot, sliced (with greens)
Stalk Celery,sliced (w/grns)
Tomato, cubed
Potato, cubed
Turnip, sliced (peel if waxy
2 Cloves Garlic, halved
2 quart Plus 1 cup Water
Bay leaf
Lg sprig Parsley
½ teaspoon Black pepper

Preparation:

In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes.
Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour.
Strain stock and discard the vegetables, bay leaf, and parsley.
Makes 2 quarts. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Stock

Servings: 4 Servings

Ingredients:

5 cub Water
½ cub Spinach
½ cub Tomatoes
½ cub Turnips
½ cub Onions
½ cub Celery
1 Bay leaf
1 cl Garlic

Preparation:

Choose your own vegetables, even leftovers, if desired. Just make sure to use twice as much liquid as vegetables.

1. Chop spinach and tomatoes, Slice turnips and onions. Chop celery.
2. Combine all ingredients in a large stockpot and bring to boil.
3. Remove any foam that might come to the top.
4. Reduce heat, cover and simmer slowly for 1 ½ hours.
5. Strain, cool, cover, refrigerate or freeze.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Stock

Servings: 12 Servings

Ingredients:

4 tablespoon Regular Margarine
1 ½ pound Potatoes, Quartered, Abt 5Md
1 Yellow Onion; Quartered, Md
5 Carrots; Cut In 2" Pieces
6 Parsnips; Cut in 2' Pieces
1 cub Fresh Parsley; Chopped
4 quart Water
8 Peppercorns
2 Bay Leaves
1 teaspoon Dill Seed
Salt; To Taste

Preparation:

Melt the margarine in an 8-quart pot. Add the potatoes, onion, carrots, parsnips and parsley; brown well, stirring frequently. Add the water, peppercorns, bay leaves, and dill seed. Bring to a full boil, reduce the heat and simmer, covered, 1 ½ hours. Remove and discard the bay leaves.
Cool completely and strain. Salt to taste. Discard the vegetables.
Refrigerate the stock for several hours, then remove the congealed fat from the surface.

Makes 3 ½ Quarts Of Stock

NOTE: This is a rich brown stock that can be used in place of beef stock in some recipes.

Each 1 cup serving contains:
Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium 70 2 G 12 G 2 G 2 G 0 0 0

From The Cookbook For The 90s by Helen V. Fisher

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip

Vegetable Stock #1

Servings: 16 Servings

Ingredients:

2 medium Leeks; washed & chopped
4 Onion; chopped
6 Carrots; scraped and chopped
1 bunch (small) celery; chopped
1 bunch (small) parsley stems;chopped
3 Bay leaves
2 teaspoon Dried leaf marjoram
½ teaspoon Dried thyme
1 ½ gallon Cold water

Preparation:

Date: Mon, 18 Mar 1996 21:27:33 -0600 (CST)

From: "Mary A. Flesch" <mflesch@mail.coin.missouri.edu> Eve Fleck requested a recipe for vegetable stock; here's one I got from the Canyon Ranch cookbook. I usually throw in whatever's in the fridge as well:

Combine all ingredients in large pot and bring to boil. Reduce heat and simmer uncovered for 1 hour. Line strainer or colander with cheesecloth and set over a large bowl. Strain stock; cool. Refrigerate or freeze. Makes 16 cups.

FATFREE DIGEST V96 #77

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Stock (Ken Hom)

Servings: 16 Servings

Ingredients:

1 ounce Chinese dried mushrooms
2 pound Carrots
4 Stalks celery
2 pound Onions
4 Leeks
½ pound Shallots or sweet onion
2 tablespoon Peanut oil; or less
6 Scallions
6 slice Fresh ginger; seeinstructions
8 Garlic cloves; crushed
1 tablespoon Black peppercorns
1 tablespoon Sichuan peppercorns;unroasted
4 Bay leaves
2 tablespoon Salt
4 quart Water
3 tablespoon Soy sauce; low sodium

Preparation:

INTRO: *Makes about 8 pints. Vegetarian cooking presents a problem when it comes to stock. In the absence of poultry, fish or meat, it is difficult to prepare a rich, foundation stock. Vegetable stocks tend to be comparatively weak and lack robustness. **ADDITIVES: The custom has been to add monosodium glutimate to vegetable stock. Another popular vegetable stock employs the peppery bite of white radish to impart body in it. ***TIP: With my colleague Gordon Wing, I have experimented and found that cooking the vegetables in oil before simmering helps to impart flavor to the stock.
Gordon suggests using dried Chinese mushrooms to add richness and depth. If you find the portions too large for your needs cut the recipe in half.

SOAK MUSHROOM: If you are using the dried mushrooms, soak them in warm water for 20 minutes. Drain, squeeze out any excess liquid, and coarsely chop the mushrooms, caps and stems.

CHOP: Coarsely chop the carrots, celery, and onions. Wash cut, and discard the green part of the leeks, and coarsely chop the white portion. Peel the shallots but leave them whole. Cut the GINGER into diagonal slices, 2-inches by 1+¼- inch. Peel GARLIC and lightly crush.

SAUTE: Heat a large saucepan or wok over moderate heat and add the oil. Put in the scallions, ginger, garlic, and shallots, and stir fry for 1 minute.
Then add the carrots, celery, leeks, and onions and continue to cook for 5 minutes. DO NOT SCORCH. Put all the vegetables and the rest of the ingredients into a very large pan. Cover them with the cold water and bring it to a simmer.

Using a large, flat spoon, skim off the foam as it rises to the top. This will take about 5 minutes. Bring the stock to a boil. Reduce the heat to moderate and simmer for about 2 hours.

Strain the stock through a large colander, then through a very fine mesh strainer. Let it cool thoroughly. Transfer to containers and freeze.

Source: Asian Vegetarian Feast (HardCover 1988) by Ken Hom. William Morrow and Company, Inc. New York. ISBN: 0-688-07753-6. Reprint: trade paper 1997.

dec 1997 kitpatH and Buster. EST PER CUP 81 cals, 2.0 g fat (20.6% cff)

Recipe by: Asian Vegetarian Feast (1988)

Posted to Digest eat-lf.v097.n312 by KitPATh <phannema@wizard.ucr.edu> on Dec 08, 1997

Vegetable Stock (Reference)

Servings: 1 Servings

Ingredients:

None
4 Vegetable Stocks Described:

Preparation:

Pritikin Vegetable Broth is canned and ff. It has 290 mg sodium per serving (about 1 cup). Though that isn't great, the label says it is 65% less sodium than Swanson canned veggie broth. I haven't tried it yet.

Hain makes a canned vegetable stock that is good, but it isn't clear so it isn't too good for clear soups or gravies. It's basically pureed veggies.
It has the texture of v8 juice and the color of carrot juice.

Vecon is a stock base that comes in a jar. It's imported from England.
It's pretty good. (Thanks to Michael Traub for pointing me to it.) ½ tsp makes 1 cup of broth and has 40mg of fat (i.e. .040 gram, ff by American labeling standards). It has 235 mg sodium. The first ingredient is hydrolyzed vegetable protein, which I think some people avoid -- I think it's a source of msg.

Gayelord Hauser's Instant Vegetable Broth is a powder. It contains yeast, soy flour, hydrolized vegetable protein, and a bunch of ground up dehydrated vegetables. Vegetables that are dehydrated, ground, then reconstituted in boiling water taste a lot different from vegetable stock that is dehydrated. I think this stuff is rather bland, but it might be ok for cooking. It doesn't give nutritional info on the box, but based on the ingredients (no added salt or fat) it should be pretty good.

There's a brand of stock called "Take Stock" that comes frozen in 8-oz containers. They have a veggie stock that I think is ff that I only have tried once. The stuff I made from it was awful, through no fault of the stock, but that means I don't know if the stock is good on its own. Don't know about sodium.

Posted by "Catherine A. Foulston" <cathyf@windrose.rice.edu> to Fatfree Digest [Volume 13 Issue 9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetable Stock 2

Servings: 1 Servings

Ingredients:

1 large Yellow onion, peeled and;quartered
1 large Leek, washed, trimmed and;coarsely chopped
2 Stalks celery; quartered
Celery leaves from heart ofa bunch
2 Carrots, trimmed andquartered
1 Turnips or parsnip, trimmedand; quartered
3 Tomatoes, cored and coarselychopped
1 cub Mushrooms, including stems
6 Parsley sprigs
2 Bay leaves
6 Peppercorns
2 Cloves garlic; peeled
3 quart Water

Preparation:

In a large stockpot, combine all ingredients and bring to a boil. Partially cover pot, reduce heat and simmer for 2 hours. Add additional water if necessary. Cool stock and strain. Discard solids.

Refrigerate or freeze until ready to use.

Yield: 2 quarts
Recipe By : COOKING LIVE SHOW #CL8740

Posted to MC-Recipe Digest V1 #250

Date: Fri, 18 Oct 1996 14:58:57 -0500

From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

Vegetable Stock 3

Servings: 1 Servings

Ingredients:

1 Onion
2 Carrots
2 Stalks celery
1 Leek
1 Potato
2 Seeded tomatoes
¼ pound Mushrooms (all cut inchunks)
3 quart Cold water
1 Bay leaf
½ teaspoon Dried thyme
1 Handful of fresh parsley
4 Peeled cloves garlic
6 Peppercorns

Preparation:

In a large pot combine 1 onion, 2 carrots, 2 stalks celery, 1 leek, 1 potato, 2 seeded tomatoes and ¼ lb. mushrooms (all cut in chunks). Add 3 qt. cold water, 1 bay leaf, ½ teas. dried thyme, handful of fresh parsley, 4 peeled cloves garlic, and 6 peppercorns. Bring to a boil, then remove any scum. Cover and simmer gently for 1 hour. Strain. This stock freezes well.

Posted to FOODWINE Digest 4 November 96

Date: Mon, 4 Nov 1996 13:34:46 -0500

From: Leslie Duncan <duncan@VIANET.ON.CA>

Vegetable Stock, Home Made

Servings: 1 Servings

Ingredients:

3 Onions -- roughtly chopped
4 Carrots -- roughly chopped
5 Stalks Celery -- roughly
Chopped
4 ounce Mushrooms -- 120g, roughly
Chop
4 Cloves Garlic -- chopped
3 Shallots -- chopped
6 Sprigs Thyme
8 cub Water -- 2L/64 fl oz

Preparation:

In a large stockpot over high heat, bring the onions, carrots, celery, mushrooms, garlic, shallots, thyme and water just to a boil. Reduce the heat and simmer for about 1 hr, until the stock has a rich full flavor.
Strain through a fine sieve into a bowl and use immediately or allow to cool to room temp before refrigerating.

This stock keeps in the refrigerator for up to one week and can be frozen.

Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 141

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Stroganoff

Servings: 6 Servings

Ingredients:

1 teaspoon Olive oil
½ cub Onion sliced
3 cub Mushrooms sliced
1 tablespoon Garlic clove minced
2 medium Carrots
10 ounce Broccoli frozen
2 tablespoon Tomato paste
1 cub Vegetable Broth (home made)
2 teaspoon Cornstarch
¼ cub Yogurt Plain, nonfat
¼ cub Sour Cream lite
4 cub Noodles, cooked

Preparation:

Chop carrots. Mushrooms are just halved. In a skillet over medium high heat, heat oil;saute onion about 3 minutes until soft. Add mushrooms and garlic continue cooking another 5 minutes. Spoon into slow cooker. Add broccoli, carrots, tomato paste and stock. Cover and cook on medium for 4 hours until most of the liquid is absorbed. Caution the carrots may have to be precooked. Cook noodles per directions. In a small sauce pan stir together cornstarch, yogurt and sour cream.
Heat gently over low heat for 1 minute. (do not let sauce boil- it will curdle) Stir sauce into vegetable mixture. Serve over cooked noodles.
Posted to MM-Recipes Digest V3 #181

Date: Sat, 29 Jun 1996 20:31:01 -0500 (CDT)

From: "Mr. & Mrs. Pro & crew" <D.Pro@coretech.com>

Vegetable Strudel

Servings: 1 Servings

Ingredients:

½ cub Julienne carrots
½ cub Julienne celery
½ cub Julienne zucchini
½ cub Julienne red and greenpeppers
1 Minced shallot
1 tablespoon Fresh thyme
1 tablespoon Fresh basil
3 tablespoon Canola oil
¼ cub White wine
¼ cub Boursin cheese or lightcream cheese
Salt and pepper to taste
1 Box phyllo dough
¼ cub Margarine (melted) or canolaoil

INFUSED TOMATO OIL:
1 cub Ripe tomatoes, chopped
2 cub Olive oil or canola oil
CHAMPAGNE CAVIARVINAIGRETTE:
¼ cub White balsamic vinegar
⅛ cub Champagne
Juice of 1 lemon
½ cub Olive oil
½ cub Canola oil
1 teaspoon Fresh dill, chopped
1 teaspoon Beluga caviar

Preparation:

Saute first ten ingredients in 3 tablespoons canola oil until al dente. Add white wine, cook an additional five minutes. Remove from heat, add cheese and mix thoroughly. Set aside to cool. Take two sheets of phyllo dough and using pastry brush, brush with margarine or oil. Cut phyllo into 8-inch by 8-inch squares. Place the vegetable mixture in the bottom of the phyllo square, fold over sides and roll up. Brush outside of strudels with margarine or oil. Bake on rack on a sheet tray at 350 degrees F for 15-18 minutes or until golden brown.

Yield: 8 8-inch strudels

Nutritional Information per serving: 125.8 Calories, 12.1 grams of fat

INFUSED TOMATO OIL (Courtesy of Chef Scott Hunnel, Victoria & Albert's, Florida ): Place tomatoes and oil in a pot and bring to a boil. Remove from heat and cool. Once cooled, place oil and tomato mixture in a food blender.
Blend until well-blended. Strain through a sieve or cheesecloth. Yield: 2 cups

Nutrtional information per serving: Per tablespoon: 160 Calories, 18 grams of fat

CHAMPAGNE CAVIAR VINAIGRETTE: Place vinegar, champagne and lemon juice in a tall container. With an emulsion blender(can use regular househould blender), blend slowly while adding both oils. Blend until emulsified; vinaigrette will be slightly foamy but ingredients will not mix.

Fold in caviar and fresh dill.

Yield: 2 cups

Nutritional Information per serving: Per tablespoon: 82.9 Calories, 9.1 grams of fat

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved (Courtesy of Chef Scott Hunnel, Victoria and Albert's at Disney's Grand Floridian Beach Resort)

RECIPE FOR HEALTH SHOW #RHE87

Posted to MC-Recipe Digest V1 #605 by Diana Stephens <mdstephe@ix.netcom.com> on May 11, 1997

Vegetable Strudel (Bon Appetit/july 1983)

Servings: 6 Servings

Ingredients:

3 cub Chopped fresh broccoli
3 cub Chopped fresh cauliflower
2 ½ cub Chopped carrots
2 tablespoon Butter
1 Large onion, coarsely chopd
3 Eggs
2 teaspoon Minced fresh parsley
1 ½ teaspoon Dried basil, crumbled
½ teaspoon Dried tarragon, crumbled
1 teaspoon Salt
Freshly ground pepper
1 pound Swiss or cheddar, shredded
14 Phyllo sheets
6 tablespoon Butter, melted
Sesame seeds, optional
1 Recipe Hollandaise Sauce

Preparation:

Combine broccoli, cauliflower and carrots in steamer.
Place over boiling water and steam until crisp tender. Let cool slightly.
Melt butter in medium skillet over medium heat. Add onion and garlic. Cover and cook, stirring occasionally, until golden. Let cool slightly. Combine eggs, parsley and seasoning in large bowl and beat well. Add steamed vegetables, onion mixture, and shredded cheese. Mix gently but thoroughly.
Preheat oven to 375. Oil large baking sheet and set aside. Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap to prevent drying.) Brush with melted butter. Stack remaining phyllo sheets on top, brushing all but the last sheet with butter. Spread vegetable mixture onto dough, leaving 3" border on all sides. Fold in short ends of dough, then fold in long sides, overlapping at center. Brush with butter to seal.
Carefully transfer strudel to prepared baking sheet. Brush top with butter.
Sprinkle with sesame seed if desired.
Bake until golden, about 20 to 30 minutes. Transfer to heated platter and serve immediately. Accompany with Hollandaise sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Stuffed Chayote

Servings: 4 Servings

Ingredients:

2 medium Chayote Fruit; (8 Oz Each)
1 cub Mushrooms, Fresh; Sliced
½ cub Sweet Red Pepper; Chopped
1 Clove Garlic; Minced
1 tablespoon Margarine
1 ½ cub Whole Grain Bread Crumbs;Toasted*
½ cub Parmesan Cheese; Shredded
1 Egg; Beaten
2 tablespoon Cilantro; Snipped
⅛ teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Instant Vegetable BouillonGranules
¼ cub Water

Preparation:

Halve Chayote lengthwise. Place halves in enough cold salted water to cover. Bring to a boil; reduce heat. Cover and simmer for 12 to 15 minutes or until tender. Drain.

When cool enough to handle, remove seed. Scoop out and reserve pulp to within ¼ inch of skin. Invert shells; set aside to drain. Chop pulp, drain. If necessary, squeeze pulp between paper towels to remove excess liquid. Set aside.

Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper, onion and garlic in hot margarine till tender but not brown. Remove from heat. Stir in Chayote pulp, toasted bread crumbs, 1/3 cup of the parmesan cheese, eggs, cilantro, salt and papper. Dissolve the bouillon granules in the water; stir into stuffing. Spoon stuffing into Chayote shells.

Place shells in a 2 quart square baking dish. Cover and bake in a 350 degree oven about 25 minutes or till heated through. Sprinkle with remaining parmesan cheese. Bake for 3 to 5 minutes more till cheese melts.
Makes 4 servings.

* To toast bread crumbs, spread them in a single layer in a shallow baking pan. Bake in a 350 degree oven about 8 minutes or till toasted.
NOTES : Chayote (chaw-YOTE-ee) is a pear shaped squash with a moist pulp that tasts like a cross between an apple and a cucumber. Look for small, firm, unblemished chayotes and store them in a plastic bag in your refrigerator for up to 2 weeks.

Vegetable Stuffed Mushrooms

Servings: 1 Servings

Ingredients:

12 large Mushrooms
1 tablespoon Unsalted margarine
5 Green onions, chopped fine
1 medium Stalk celery, chopped
1 small Ripe tomato, cored andchopped
½ teaspoon Dried majoram, crumbled
⅛ teaspoon Black pepper
½ cub Soft white bread crumbs

Preparation:

1. preheat oven to 400 degree f. Wipe the mushrooms with a damp cloth and twist off the stems, set the caps aside and mince the stems.

2. In a skillet , melt margarine over moderate heat, add the green onions, celery, and mushroom stems, and cook uncovered , stirring often, until vegetables are soft , about 5 minutes. Add the tomato , majoram and pepper, and cook , covered , 5 minutes longer, Stir in the bread crumbs, and remove from the skillet from the heat.

3. Spoon mixture into the mushroom caps, mounding it up slightly. In a baking dish sprayed with pam, arrange mushrooms in one layer and bake , uncovered , for 20 minutes or until lightly browned. This serves four, You can double or triple recipe. You can also make the stuffing ahead of time and freeze. This recipe is delicious. I use it a lot.

You can also ask your guests to bring an appetizer. Enjoy and have a nice holiday party. Jean Stise

Posted to MC-Recipe Digest V1 #327

From: tomstise@xtalwind.net (Jean Stise)

Date: Tue, 3 Dec 1996 15:34:32 -0500

Vegetable Stuffed Peppers

Servings: 6 Servings

Ingredients:

6 medium Sweet green peppers
1 Clove garlic; crushed
1 -(up to)
2 medium Tomatoes; chopped
1 large Eggplant; peeled, cubed
1/3 cub Oil
1 cub Dry bread crumbs
Salt to taste
¼ cub Grated Parmesan cheese
2 tablespoon Parsley; chopped

Preparation:

Cut off top of each pepper; remove seeds. Cook about 5 minutes in enough boiling water to cover; drain. Saute garlic, tomatoes and eggplant in oil until tender. Combine eggplant mixture, breadcrumbs, salt, cheese and parsley. Mix well. Stuff peppers with mixture. Place in a baking dish and bake at 350 for 30 minutes.

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable Stuffed Potatoes

Servings: 1 Servings

Ingredients:

2 medium Baking potatoes (about 6ounces each)
½ cub Plain nonfat yogurt
2 tablespoon Chopped onion
¼ teaspoon Salt
⅛ teaspoon Pepper
1 cub Hot cooked choppedbroccoli
1 tablespoon Chopped pimentos

Preparation:

Nonfat yogurt instead of sour cream makes this twice baked potato a dream come true.

Heat oven to 375!. Prick potatoes with fork. Bake I hour to I hour 15 minutes or until tender. Cool slightly. Cut potatoes lengthwise in half.
Scoop out inside, leaving thin shell. Mash potatoes until no lumps remain.
Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimentos.

Increase oven temperature to 450!. Fill shells with potato mixture. Place on ungreased cookie sheet. Bake uncovered about 10 minutes or until hot.

4 servings. Microwave Directions: Prick potatoes with fork. Place in microwave oven. Microwave uncovered on high 7 to 9 minutes, turning potatoes over after 4 minutes, until tender Let stand 5 minutes. Continue as directed. Arrange stuffed potatoes in circle on 10 inch microwavable plate. Cover with waxed paper and microwave on high 2 to 3 minutes or until hot. From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Stuffed Round Steak

Servings: 4 Servings

Ingredients:

1 ½ pound Round steak
1 tablespoon Olive oil
½ teaspoon Garlic salt
¼ teaspoon Pepper
1 medium Carrot, grated
2 small Zucchini, sliced thin
2 ounce Cheddar cheese, grated
2 cub Prepared spaghetti sauce(Healthy Choice)

Preparation:

Pound round steak until very thin. Rub olive oil into steak. Sprinkle evenly with garlic salt and pepper. Layer carrots, zucchini, and cheese down the center of the steak lengthwise.

Roll up steak from the long side. Tie together with four pieces of string.
Use a meat rack if you have one that will fit. Place meat in crockpot and cover with spaghetti sauce. Cover and cook on Low 7-9 hours (High 3-4 hours).

NOTES : The only trouble with this recipe is that one tends to overeat.

Posted to MC-Recipe Digest V1 #633 by Vickie <ec628964@ix.netcom.com> on Jun 03, 1997

Vegetable Stuffed Sole

Servings: 6 Servings

Ingredients:

1 ½ teaspoon Salt -- (or less)
½ teaspoon Dill weed
¼ teaspoon Pepper
6 Sole fillets -- (about 2 lbs
2 medium Carrots -- cut in strips,
Each
1 medium Green pepper -- cut in
Strips, each
¼ cub Dry white wine
1 tablespoon Cornstarch
½ teaspoon Salt
⅛ teaspoon Pepper
1 cub Skim milk
¼ cub Dry white wine

Preparation:

Heat oven to 350 degrees. Mix ½ tsp. salt, dill weed, and ½ tsp. pepper and sprinkle over sole fillets. Divide vegetables among fillets and roll up. Place seam side down on ungreased baking dish, 13" X 9" X 2" Pour ¼ cup wine over fish, cover with foil and bake until fish flakes very easily with fork, about 40 minutes. Combine cornstarch and milk in a 1.5 quart saucepan and stir in flour, salt, and pepper. Stir in remaining wine, heat to boiling, stirring constantly. Boil and stir 1 minute. Arrange fish on serving platter, pour sauce over fish, garnish with fresh dill weed if desired.

Recipe By : Net

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable Stuffed Spud

Servings: 2 Servings

Ingredients:

STUFFED SPUDS:
2 Baked potatoes
½ cub White sauce
¼ teaspoon Salt
½ cub Jack cheese, grated
¼ cub Peas, thawed
¼ cub Carrots, cooked, chpd
2 tablespoon Green pepper, chpd
1 tablespoon Pimiento, diced

Preparation:

Cut potatoes in halves. Scoop out pulp; mix well; set aside in a covered bowl. Combine all other ingreds; mix well. Stir into mashed potato and again mix well. Heap mixture into potato halves. Place on an ungreased cookie sheet; bake 375 F, 20-25 mins or until tops are brown.
Posted to MM-Recipes Digest V3 #199

Date: Tue, 9 Jul 1996 19:53:29 -0400

From: Dan Schamber <dansch@haven.ios.com>

Vegetable Stuffed Zucchini

Servings: 1 Servings

Ingredients:

3 small To medium zucchini,parboiled
¾ cub Finely chopped mushrooms
¼ cub Chopped onion
¼ cub Chopped celery
2 tablespoon Margarine
½ cub CREAM OF WHEAT Cereal, seenote
2/3 cub Lower sodium chicken broth
½ teaspoon Dried thyme leaves
¼ teaspoon Ground black pepper
¼ teaspoon Ground sage
¼ cub EGG BEATERS Healthy Real EggProduct
¼ cub Chopped pimientos

Preparation:

Note: (½-minute, 2 ½-minute or 10-minute stovetop cooking)

Cut zucchini in half lengthwise. Scoop out center, leaving a ¼-inch thick shell. Chop pulp; set aside. Place zucchini shells in 12 x 8 x 2-inch dish.

In large skillet, over medium heat, cook zucchini pulp, mushrooms, onion, and celery in 1 tablespoon margarine until tender. Remove from skillet.

In same skillet, melt remaining margarine; stir in cereal and cook over medium heat until lightly toasted. Remove from heat; stir in broth, prepared vegetables and seasonings. Cover and cook over low heat for 5 minutes. Remove from heat; stir in egg product and pimientos. Spoon into zucchini shells. Bake at 350?F for 20 minutes or until heated through.

Nutrition Information per serving : 112 calories, 4 g total fat, 1 g saturated fat, 76 mg sodium, 1 g dietary fiber

NOTES : Makes 6 servings

Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe Exchange Newsletter by Cathy <andys@thor.pla-net.net> on Apr 27, 1997

Vegetable Sunburgers

Servings: 4 Servings

Ingredients:

½ cub Grated carrots
½ cub Finely chopped celery
2 tablespoon Chopped onions
1 tablespoon Chopped fresh parsley
1 tablespoon Chopped green peppers
1 Egg, Beaten
1 tablespoon Vegetable oil
¼ cub Tomato juice
1 cub Ground Sunflower Seeds
2 tablespoon Wheat Germ
⅛ teaspoon Dried Basil

Preparation:

Preheat oven to 350. In a medium-size bowl combine all ingredients, and shape into patties. Arrange in an oiled shallow baking dish. Bake until brown on top, about 15 minutes. Turn patties and bake until reverse sides are brown 10-15 m.

Vegetable Supreme for 12

Servings: 1 Servings

Ingredients:

2 cub Fresh broccoli
2 cub Fresh cauliflower
2 Eggs
½ cub Mayonnaise
1 medium Onion; Finely chopped
1 can Cream of Mushroom Soup;(undiluted)
1 cub Grated sharp cheddar
½ cub Melted butter
1 Box; (6oz) SeasonedCroutons, crushed

Preparation:

Preheat oven to 350F. Cook vegetables separately in boiling salted water 5 minutes. Drain thoroughly. Distribute evenly in a lightly buttered casserole. Beat eggs. Combine with mayonnaise, onion, mushroom soup, and ½ cup grated cheese. Pour evenly over vegetables. Sprinkle remaining cheese over top and level evenly. Pour melted butter over top of casserole.
Distribute crushed croutons over melted butter.

Bake 40 minutes.

Should be prepared early in the day (or even the day ahead) so the flavours blend and the topping mellows. Bake again just before serving to heat through.

Posted to recipelu-digest by Kelly <kelly@hci.net> on Mar 03, 1998

Vegetable Sushi Roll

Servings: 6 Servings

Ingredients:

5 cub White unconverted rice
1 ½ cub Sushi rice vinegar
(or regular rice vinegarw/ts sugar added)
3 To 4 eggs beaten
1 package Fresh spinach, washed
Small container pickled redginger slivers
1 package (about 6 large) driedShiitake mushrooms
1 ounce Pkg. Kampyo (dried gourdstrips)
¼ cub Soy sauce

Preparation:

Jerry's Long-Awaited Worth-Waiting-For Vegetable Sushi Roll (MAKISUSHI) w/Egg

Nori (seaweed sheets) - 10 sheets Bamboo sushi mat ** Kampyo/Shiitake - ** Wash Kampyo; soak in enough water to cover 40 minutes, or until soft.
Drain. Combine Shiitake and 2-½ cups water in medium-size saucepan. Let stand 20 minutes. Add softened Kampyo to Shiitake and liquid in saucepan.
Bring to boil; simmer, cover 5 minutes. Stir in ¼ cup soy sauce; simmer 15 minutes longer, or until Kampyo is lightly colored. Stir occasionally.
Drain and cool; squeeze out liquid from Shiitake (using paper towels).
Divide Kampyo into 10 portions, each portion being about 8-9 inches long (the length of a Nori sheet). Remove and discard Shiitake stems; cut Shiitake into ¼-inch thick slices.

Rice - Wash rice until water runs clear; drain well. Combine rice and 5 cups water in large sauce pan. Bring to boil; reduce heat and simmer on lowest possible heat, cover 20-25 minutes, or until water is absorbed.
Don't Stir!!! (stick a fork into rice to bottom of pan and if no water remains, it's ready). Remove from heat and let stand covered for at least 10 minutes. Rice should be on the firm side, not mushy. Remove ½ rice to large non-metal mixing bowl and let cool some. Pour ½ cup sushi rice vinegar evenly over top of rice and toss gently to combine. Add remaining rice (cooled some) and another ½ cup vinegar. Toss gently to mix. Cool.

Egg - Pour ½ egg mixture evenly into lightly oiled hot skillet and cook over medium-high heat until set. Turn out; cool and slice into 10 strips.
Repeat with remaining egg mixture.

Spinach - Bring washed spinach to boil in a little water, then lower heat and cook for several minutes. Drain well and let cool (it is important that as much water as possible is drained from the spinach - one way is to allow spinach to cool in a mesh strainer). Divide into 10 portions of strips (you may not need all the spinach you have cooked). ** Putting It All Together ** Unroll the bamboo sushi mat away from you. Place 1 sheet Nori on mat, lining it up with the bottom of mat. Moisten hands with a little of the remaining sushi rice vinegar to prevent rice from sticking. Place enough rice on Nori to cover ¾ of the sheet and a little more than ½ inch thick. Press down with fingers (not too firmly). Over center of the rice, from left to right, place 1 spinach strip along with a Kampyo portion, 2 egg strips, and several Shiitake strips. Each strip should extend the length of the rice. Finally, add a modest amount of drained pickled red ginger slivers along the top of the other strips.

Hold line of ingredients across rice firmly in place with finger tips.
Using thumbs, push up and turn bamboo sushi mat edge nearest you up and over filling, pressing firmly to enclose filling, and lifting the bamboo mat while rolling to keep it free from being enclosed in the sushi roll.
The idea is to get everything rolled before reaching the far edge of the Nori sheet. When sushi is rolled, gently but firmly, press bamboo mat around roll again, but this time to shape. (The art of making sushi is to get filling ingredients lined up in the center of the roll). Unroll mat and wrap sushi in plastic or aluminum wrap; repeat with remaining ingredients to make 10 rolls.

To serve, place rolls, seam-side down, on cutting surface and cut crosswise into about 8 equal slices. (Refrigeration will cause sushi to dry out, so eat). Enjoy!!!!! Jerry Masefield

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Tagine

Servings: 6 Servings

Ingredients:

2 tablespoon Olive oil
4 Shallots; chopped
2 Cloves garlic; minced
1 1 inch piece peeled freshgingerroot; minced
1 Stalk celery; chopped
1 3-inch piece cinnamon stick
1 ½ teaspoon Ground coriander
1 ½ teaspoon Ground cumin
1 ½ teaspoon Paprika
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
⅛ teaspoon Cayenne pepper; to taste
32 ounce Crushed or diced tomatoes;canned
1 large Carrot (1 cup); peeled andcut into chunks
1/3 pound Green beans (2 cups); endstrimmed
1 small Butternut squash or sweetpotato; peeled and cut intochunks (3 ½ cups)
½ Head cauliflower (3 cups);cut into florets
½ Fennel bulb (2 cups);trimmed and cut into chunks
Vegetable stock or water asneeded; (see Note)
¼ teaspoon Crushed saffron
1 cub Cooked or canned chickpeas;(rinsed if canned)
½ cub Pitted kalamata olives
½ cub Halved pitted prunes
3 tablespoon Chopped fresh parsley

Preparation:

Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal.

PREHEAT OVEN to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes.
Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel. Add enough vegetable stock or water to cover vegetables. Stir in saffron.

Cover and bake until vegetables are tender, 40 to 45 minutes. About 5 minutes before stew is done, stir in chickpeas, olives and prunes. Stir in parsley just before serving.

NOTE: Type of tomatoes used will determine amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stovetop cooking may require slightly more water. The finished stew should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy.

PER SERVING: 271 CAL.; 10g prot.; 7G total fat (10 sat. fat); 49g carbs.; 0 chol.; 1,075mg sodium; 10g fiber. VEGAN

Recipe by: Vegetarian Times, March 1998, page 45

Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 20, 1998

Vegetable Tajine - Moroccan Stew

Servings: 1 Servings

Ingredients:

1 ½ cub Chopped onions
3 Garlic cloves; pressed
1 teaspoon Dried thyme
3 cub Cubed potatoes
1 cub Chopped green beans
1 Red bell pepper; chopped
2 cub Cubed fresh tomatoes
3 cub Vegetable stock
1 can (13-ounce) artichoke hearts;drained and halved (reservethe brine)
½ cub Pitted black olives; halved,(optional)
1 pinch Saffron
¼ cub Fresh lemon juice
¼ cub Chopped fresh parsley
Salt and pepper to taste

Preparation:

I made these two recipes over the weekend - they're from Sundays at Moosewood cookbook, with appropriate changes to make them. I really like exotic recipes so I enjoy this cookbook a lot - my husband just loves these 2 recipes - he keeps teasing me that all they need to be perfect is some chunks of lamb! Anyway, here they are:

Sate the onions and garlic in your favorite sauteeing medium until onions are translucent. Add the thyme, potatoes, green beans, bell pepper, and tomatoes and cook on medium-high heat for 3 minutes, stirring occasionally.
Add the vegetable stock and the brine from the artichokes and simmer, covered, until the vegetables are tender, about 20 minutes.

Stir in the halved artichoke hearts, the black olives (if you use them), and a pinch of saffron. Continue to simmer gently for another 5 to 10 minutes. Add the lemon juice, parsley, and salt and pepper to taste.

Serve with bread or on couscous (also suggests to sprinkle with chopped almonds).
Posted to fatfree digest by "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu> on Apr 28, 1998

Vegetable Takari

Servings: 1 Servings

Ingredients:

2 large Onions sliced thinly
1 large Aubergine; (egg plant) about1lb
1 package Mixed bell peppers I used 1red 1 green 1 yellow
1 teaspoon Salt
1 teaspoon Paprika
4 Tomatoes chopped
1 teaspoon Garam Masala
1 bunch Fresh coriander; (cilantro)roughly chopped (I didn'thave any)

Preparation:

Here is a recipe I found at Tesco (big UK supermarket)website.I have adjusted for oils etc This can be prepared the day before and kept in 'fridge.Serve re-heated as a side dish or over rice/pilaf.I served with a green salad

Spray a large pan/wok with light oil spray and cook onion over a medium heat for 5 mins until softened.

Whilst onion is cooking quarter eggplant lengthwise and cut into thin slices.Quarter and core the peppers and slice thickly.Add to the pan and *stir-fry* with salt and paprika for 10 mins over a medium heat. Stir in tomatoes, cover and simmer for 10 mins until vegetables are softened and tender.Stir in the garam masala and chopped cilantro.

Posted to fatfree digest by Maralyn <maralyn.olsen@virgin.net> on Apr 11, 1998

Vegetable Tamale Pie

Servings: 4 Servings

Ingredients:

VEGETABLE FILLING:
14 ounce Beans, cooked pinto; drained
1 cub Onion, white; chopped
½ cub Pepper, green bell; cubed
2 Pepper, jalapeno; seeded andchopped
2 cub Tomatoes, chopped canned;drained
½ cub Pepper, red bell; cubed
6 ounce Cheese, sharp cheddar;grated
8 Olives, ripe; sliced
¾ teaspoon Garlic
¾ teaspoon Cumin, ground
¾ teaspoon Chile powder

TAMALE TOPPING:
½ cub Flour, all purpose
1 tablespoon Flour, all purpose; (add toabove)
1 ½ teaspoon Baking powder
3 ¾ ounce Cornmeal, yellow
½ teaspoon Baking soda
⅛ teaspoon Salt
1 large Egg; @ room temp
½ cub Yogurt, plain
2 teaspoon Margarine; melted & cooled
1 tablespoon Chives; cut to garnish, opt.

Preparation:

Preheat oven to 375øF.

Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking pan, place all filling ingredients. Toss until well mixed; set aside. To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and salt; stir until evenly mixed. In a small bowl, beat yogurt, egg and margarine. Add to dry ingredients and stir just until dry ingredients are moistened. Spoon mixture evenly on top of vegatable filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly browned and a toothpick inserted in center of topping comes clean.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Tater

Servings: 1 Servings

Ingredients:

1 large Potato, baked, split, fluffed
2 ounce Vegetables, fresh, steamedcoarsely chopped (broccoli,cauliflower, zucchini,carrots, celery, etc.)
1 ounce Chef-Mate Golden CheeseSauce OR Sharp CheddarSauce OR Bacon 'n CheddarCheese Sauce; heated

Preparation:

1. In split, fluffed, baked potato, place steamed vegetables. Ladle golden Cheese Sauce or Sharp Cheddar Cheese Sauce over potato. Serve.

Makes 1 potato

Source: Carnation Company

-- ------- Recipe via Meal-Master (tm) v7.01

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Tempura

Servings: 10 Servings

Ingredients:

2/3 cub Unbleached white flour
2/3 cub Arrowroot (or cornstarch)
2 tablespoon Baking powder
1 tablespoon Curry powder
1 ½ teaspoon Salt
½ teaspoon Black pepper
1 cub ;water
Vegetables: carrots,broccoli, cauliflower,potatoes, bell pepper,parsnips, etc.)
Unbleached flour fordredging the vegetables
Cooking oil for deep-fryingthe tempura vegetables

Preparation:

Mix all of teh dry ingredients together. Add the water gradually until the mixture has the consistency of a light batter. The batter can be used immediately or refrigerated until needed. Leftover batter can be saved for future use.

Cut the vegetables into manageable pieces. For example, use florets of broccoli and cauliflower; cut carrots, potatoes, and parsnips into slices of about ⅜ inch; cut bell peppers into ½-inch wide strips, and so on.
Drain the vegetables. dreidge in flour and dust off the excess.

Pour about 2 inches of cooking oil into a deep frying pan and begin heating it. (The oil should be about 375 degrees F to fry the vegetables.) Dip the floured pieces of vegetable into the tempura batter to coat thoroughly. Deep-fry the vegetables until golden brown. drain on paper towels and serve immediately, accompanied by a dipping sauce, such as a sweet and sour sauce.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Tempura - Japanese

Servings: 1 Servings

Ingredients:

2 cub All-purpose flour; sifted
1 teaspoon Salt
⅛ teaspoon Baking soda
1 Egg yolk
2 cub Ice water
Vegetable oil for frying
2 medium Zucchini; sliced thin
1 Green pepper; cut intostrips
1 large Onion; sliced
½ pound Button mushrooms
1 cub Broccoli flowerets

Preparation:

Separate the onion into rings Steam the broccoli 5 minutes. (or microwave a few minutes) In an electric blender combine the flour, salt, baking soda, egg yolk, and water. Blend to mix. Let stand 15 minutes. Heat 3 - 4 inches of oil in a deep heavy kettle, deep-fat fryer, or electric wok until it registers 375 degrees on a deep-fat thermometer. Test batter consistency by dipping one piece of vegetable and letting excess drip off. There should be a light coating left on. Dip and fry, a few at a time, in the hot oil until golden. Drain on paper towels and keep warm in the oven heated to 250 degrees until all are cooked.

Recipe by: Jean Hewitt's International Meatless Cookbook

Posted to recipelu-digest by gpgb@attica.net (Michael Bauman) on Mar 27, 1998

Vegetable Terrine

Servings: 8 Servings

Ingredients:

VEGETABLE LAYERS:
1 ¾ ounce Dry shitake mushrooms
7 large Cabbage leaves (preferablysavoy)
12 ounce Fresh spinach, stemmed
12 ounce Fresh asparagas, trimmedand peeled
16 ounce Red bell peppers, cut inlengthwise strips
12 ounce Carrots, cut lengthwise injulienne strips
14 ½ ounce Artichoke hearts, drainedand quartered lengthwise

BATTER:
½ cub Buttermilk
1 tablespoon Chopped fresh parsley
1 teaspoon Dried thyme
1 teaspoon Dried tarragon
2 Shallots, choppedsalt and pepper to taste

TOMATO SAUCE:
1 large Tomato, peeled and seededand chopped (1 cup)
¼ cub Buttermilk
1 tablespoon Tomato paste
pinch Cayenne pepper
1 Garlic clove, chopped
Salt and pepper to taste

Preparation:

TO PREPARE VEGETABLE LAYERS: 1) In small bowl, combine dry mushrooms and hot water to cover. Let stand 30 minutes. Drain. 2) While mushrooms are rehydrating, bring large pot of water to boiling. Blanch vegetables in separate batches in boiling water. Blanch cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus and red pepper strips 3 minutes, and carrots 4 minutes. Plunge vegetables into ice water after blanching. Drain. 3) Pat all blanched vegetables, mushrooms, and artichokes dry between 2 to 3 layers of paper towels, applying gentle pressure to squeeze out as much liquid as possible. (spinach leaves should be opened out flat to assume original shape) TO MAKE BATTER: 1) In medium bowl combine eggs, ½ cup buttermilk, parsley, thyme, tarragon, shallots, and salt and pepper to taste. Whisk until blended. (This batter is overseasoned because it will flavor all the vegetables) TO ASSEMBLE TERRINE: 1) Generously butter 9x5x3 inch loaf pan. Using a triangular-shaped cut, remove 1 to 2 inches of hard white stem from cabbage leaves to make leaves more flexible. 2) Line sides, then bottom of pan with cabbage leaf to make leaves, overlapping the leaves generously to form a "leakproof shell" and allowing leaves to extend well over the rim of the pan. (The tops of leaves will be folded over the top of the finished terrine.) Pour ½ cup batter over cabbage in bottom of pan.
3) Arrange asparagus spears lengthwise in pan, packing spears tightly together. Add 2 layers of red pepper strips placed crosswise in pan. Pour in a little more batter, pressing peppers down gently. 4) Layer mushrooms over peppers. Layer carrots lengthwise in pan. Pour in a little more batter, pressing carrots down gently. (Pressing each layer down will raise the level of the batter) 5) Layer half the spinach leaves over carrots. Add a layer of artichoke hearts over spinach, then add a little more batter.
Gently press down artichoke hearts. 6) Top with a layer of remaining spinach leaves, add remaining batter and pressing down each layer. Fold ends of cabbage leaves over top of terrine. 7) Preheat oven to 350 degrees F. Cover loaf pan with buttered parchment paper cut to fit inside edge of pan. Place loaf pan in 13x9x2 inch baking pan. Pour hot water around loaf pan to depth of 1 inch. 8) Bake at 350 degrees F. for two hours until firm.
Remove from water bath. Cool on rack (still covered with parchment paper) 2 hours. 9) Refrigerate, still covered, overnight. TO MAKE TOMATO SAUCE: 1) In blender, combine chopped tomato, ¼ cup buttermilk, tomato paste, cayenne pepper, garlic, and salt and pepper to taste. Blend until smooth.
TO SERVE: 1) Loosen edges of terrine with knife. Invert on serving platter.
Cut cold terrine in crosswise slices with serrated knife. 2) Spread a thin layer of tomato sauce on each serving plate. Arrange slices of terrine over sauce.

Vegetable Tofu Scramble

Servings: 4 Servings

Ingredients:

2 tablespoon Olive oil
1 pound Tofu, soft; cut into ½"cubes
1 medium Onion; chopped
1 medium Zucchini; cut into ½-inch-thick rounds
1 Corn ear; kernels cut offthe cob, OR
¾ cub Corn, frozen; thawed
4 ounce Asparagus; trimmed and cutinto 1-inch pieces
2 Garlic cloves; minced
2 medium Tomatoes; cut into ½-inchcubes
½ cub Basil or parsley, fresh;chopped
2 tablespoon Tamari
1 teaspoon Cumin; ground
½ teaspoon Turmeric
⅛ teaspoon Cayenne pepper

Preparation:

In a wok or large skillet, heat the oil over medium-high heat. Add the tofu, onion, zucchini, corn, asparagus, and garlic and stir-fry until crisp-tender, about 3 minutes. Add the tomatoes, basil, tamari, cumin, turmeric, and cayenne pepper, and stir fry until the tomatoes are heated through, about 1 minute.
Serve immediately.

Originally in _May All Be Fed: Diet for a New World_ by John Robbins

STVS Newsletter/MM by Dianne Smith/DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Tomato Juice

Servings: 1 Servings

Ingredients:

5 pound FULLY ripe tomatoes
1 medium Carrot; diced fine
¼ cub Celery; diced fine
¼ cub Sweet green pepper; dicedfine
2 tablespoon Onion; diced fine
2 tablespoon Parsley; chopped
1 tablespoon Lemon juice -or-
¼ teaspoon Citric acid

Preparation:

Remove core and blossom end from 5 pounds of FULLY ripe tomatoes. Cut into quarters. Add remaining ingredients. Simmer 20 minuets or until all are soft, stirring often to prevent sticking. Press through a fine sieve or food mill. Measure juice and add 1 Tbsp. Lemon Juice or ¼ teas. Citric Acid for each pint. Keeps about a week or process as above. This will make between 1 and 2 quarts. NOTE this is the smallest batch I have been able to make and keep the flavor true. I also like it with a drop or two of Worcestershire sauce added with the lemon juice.
Posted to EAT-L Digest by Judy E Ryder <jeryder@JUNO.COM> on Jan 22, 1998

Vegetable Tortellini Soup

Servings: 3 Sweet ones

Ingredients:

½ large Onion; coarsely chopped
1 cl Garlic; minced(2tsp)
½ tablespoon Olive oil;
1 ½ can 14 ½ oz beef broth;
½ can 14 ½ oz stewed tomatoes;
¼ cub Picante sauce or salsa;
½ teaspoon Dried basil; crushed
4 ½ ounce Cheese-filled tortellini;
½ Green bell pepper; diced
3/16 cub Freshly grated parmesan;

Preparation:

In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes. Add broth, tomatoes, picante sauce and basil; bring to a boil. Stir in tortellini; simmer uncovered 15 minutes.

Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender. Ladle into soup bowls; sprinkle with cheese.

Note: Very good with Reser's salsa.
Was for 6 serving, now is for 3 sweet ones.

PER SERVING:

Calories: 152 (22% from protein, 52 % from carbohydrate, 27 % from fat) Protein: 8 grams Fat: 5 grams Cholesterol: 16 mg Carbohydrate: 20 grams Sodium: 903 mg Exchanges: 1 vegetable, 1 bread, ½ meat, ½ fat

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Vegetable Tortilla Rolls

Servings: 28 Appetizers

Ingredients:

8 Asparagus spears (½-inch-thick); trimmed
1 ounce container fat-freegarden vegetable creamcheese
4 Flour tortillas (7 or 8-inch
1 medium Red bell pepper; cut into 24(3x¼-inch) strips

Preparation:

In medium skillet, cook asparagus in small amount of boiling water for 5 minutes or until crisp-tender. Drain on paper towels. Spread ¼ of cream cheese over each tortilla. On each tortilla, arrange 2 asparagus spears with 3 rows of 2 pepper strips each. (Tip: To trim the tough ends from the asparagus, just snap them off. Asparagus breaks naturally at this point.) Firmly roll up tortillas. Wrap each roll in plastic wrap. Refrigerate at least 30 minutes or up to 2 hours.

To serve, cut tortilla rolls into 1-inch slices. Before slicing them, trim and discard the unfilled ends of the tortilla rolls.

Nutrition info: 1 appetizer=25 calories; calories from fat 0; sodium 75mg; total carb 4g; protein 2g. Dietary exchanges: 1 vegetable.

Source: Pillsburg Classic Cookbooks: _Easiest Ever Holiday Meals_; Dec 1996, #190. MM format by Mary Ann Young <maryann36@juno.com> Posted to EAT-L Digest 03 Dec 96

From: maryann36

Date: Tue, 3 Dec 1996 23:02:07 PST

Vegetable Tortilla Stacks

Servings: 4 Servings

Ingredients:

2 tablespoon Oil
¾ cub Chopped green bell pepper
¾ cub Chopped red bell pepper
½ cub Chopped onion
½ cub Picante sauce
16 ounce Green Giant Valley Combo'sFrozen Broccoli Supreme
8 (8-inch) flour tortillas
16 can Refried beans
8 ounce (2cups) shredded MonteryJack cheese
8 ounce (2cups) shredded cheddarCheese
Green bell pepper rings
Red bell pepper rings
Ripped pitted olives
Picante sauce
Sour cream

Preparation:

Contributed to the echo by: Marleen Madar Heres a good one that is great if you are into vegetables... Vegetable Tortilla Stacks

Heat oven to 375 F. Heat oil in medium skillet over medium high heat. Add chopped green and red peppers and onions; cook and stir until crisp-tender.
Drain. Stir in ½ cup picante sauce. Cook Broccoli Cauliflower Supreme until crisp and tender s directed. Drain, cut up large pieces if necessary.

Place 2 tortillas side by side on large ungreased cookie sheet. Spread each with about ¼ of the pepper mixture. Top each with tortilla. Divide vegetables evenly with between tortilla stacks; sprinkle each with 1 cup of the Monterey Jack cheese. Spread 2 tortillas with remaining refried beans and top with remaining pepper mixture; place one on each tortilla stack.
Top each with one of the remaining tortillas; sprinkle each with 1 cup cheddar cheese.

Bake at 375F for 10 to 15 minutes or until cheese is melted. To serve top with green and red pepper rings, ripe olives, picante sauce and sour cream.
Cut into wedges.

Oops almost forgot!!

To fry tortillas, heat 4 tablespoons of oil in 10-inch skillet over medium heat. Fry tortillas in hot oil for 5 to 10 seconds on each side until lightly browned and blistered; drain well on paper towels!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Tuna Casserole with Pretzel Topping

Servings: 4 Servings

Ingredients:

1 ½ cub Uncooked wide egg noodles
1 can (6 oz.) water packed tuna,drained, rinsed
2 cub Frozen broccoli florets,thawed
½ cub Finely chopped red or greenbell pepper
¼ cub Chopped green onions
1 can (10 ¾ oz.) cream of celerysoup
¾ cub Skim milk
½ teaspoon Dried basil
1 cub Crushed pretzel twists orsticks

Preparation:

Cook noodles to desired doneness as directed on package. Drain; keep warm.

Heat oven to 350. Spray 1 ½ quart casserole with nonstick cooking spray.
In medium bowl, combine cooked noodles and all remaining ingredients except pretzels. Spoon mixture into spray-coated casserole; top with pretzels.

Bake at 350 for 25 to 30 minutes or until thoroughly heated. 4 1 ¼ cup servings.

Recipe by: Fast and Healthy--September October 1996 Posted to MC-Recipe Digest V1 #643 by L979@aol.com on Jun 11, 1997

Vegetable Tzimmes

Servings: 1 Servings

Ingredients:

3 cub Water
2 ½ cub Carrots; cut into 1" pieces
2 ½ pound Sweet potatoes; peeled andcut into 1" pieces (8 cups)
½ cub Pitted prunes (about 12)
1 cub Orange juice
½ cub Honey
½ teaspoon Salt (optional)
½ teaspoon Cinnamon
1 tablespoon Margarine or vegetable oil

Preparation:

Bring water and carrots to a boil in a large pot. Reduce heat, cover and boil gently for 5 minutes. Add potatoes, cover and cook 15-20 minutes longer until vegetables are tender but still firm. Drain well.

Meanwhile, heat oven to 350 F. Lightly coat a shallow baking dish with vegetable cooking spray.

Put vegetables and prunes in prepared dish and stir gently to mix. Mix orange juice, honey, salt and cinnamon until blended. Pour evenly over vegetables. Dot with margarine or drizzle with oil.

Cover dish with foil and bake for 30 minutes. Uncover, stir gently and bake 15-20 minutes longer until vegetables are very tender. Posted to JEWISH-FOOD digest V97 #242 by Gilda Kurtzman <kurtmag@ashur.cc.biu.ac.il> on Sep 3, 1997

Vegetable Walnut Patties

Servings: 8 Servings

Ingredients:

1 ½ cub ;water
½ cub Millet
1 tablespoon Canola or safflower oil
1 Celery rib; with leaves,finely chopped
1 medium Onion; finely chopped
4 slice Bread, whole wheat; torninto large pieces
2 cub Walnuts
1 cub Parsley, fresh; chopped
½ cub Basil, fresh; coarselychopped OR
2 teaspoon Basil, dried
2 tablespoon Thyme, fresh; chopped OR
1 teaspoon Thyme, dried
3 tablespoon Tamari
¼ teaspoon Pepper
1 medium Carrot; grated
1 1/3 cub Herbed Bread Crumbs (seerecipe)
Walnut halves or parsleysprigs, for garnish

Preparation:

In a medium saucepan, bring the water to a boil over medium-high heat.
Stir in the millet, cover, reduce the heat, and simmer until the water is absorbed, 20 to 30 minutes. (The millet must be freshly cooked and still warm to form the patties).

Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the celery and onion and cook, until softened, about 6 minutes. Transfer to a large bowl.

In a food preocessor fitted with the metal blade, combine the bread, walnuts, parsley, basil, thyme and tamari and process until coarsely chopped. Add to the onion/celery mixture.

Add the cooked millet to the onion mixture, along with the grated carrot, and stir to mix.

Preheat the oven to 400 degrees. Lightly oil a baking sheet.

Shape the warm millet mixture into 2-inch patties (about ½ cup) to serve as a main dish or 1-inch patties (about ⅛) cup for an appetizer. Roll each patty in the Herbed Bread Crumbs, patting to make the crumbs adhere, and put on the baking sheet. Bake until lightly browned, 20 to 30 minutes.

Arrange the patties on a serving platter and garnish each one with a walnut half or a sprig of parsley.

May All Be Fed by John Robbins/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable Wontons

Servings: 1 Servings

Ingredients:

Wontons
½ cub Cabbage. finely shredded
1/3 cub Carrots, finely shredded
3 Green onions, minced
4 tablespoon Fresh cilantro, chopped
3 Gloves garlic, minced
¼ teaspoon Crushed red pepper
1 tablespoon Soy sauce
1 tablespoon Sesame oil
24 Wonton wrappers
Sauce
1/3 cub Seasoned rice vinegar
1/3 cub Soy sauce
1/3 cub Water
2 tablespoon Sesame oil
1 teaspoon Chili oil (or ½ tsp. red
Pepper)

Preparation:

Sauce: Combine all ingredients and chill over night.

Wontons: Combine all ingredients. Place a small spoonful in the center of wonton. Fold corners to make a triangle, then fold in corners like an envelope. Coat bottom of nonstick frying pan with vegetable oil. Cook over medium high heat until bottoms are golden and crusty. Pour in ⅛ c. water, cover pan and steam for about 2 minutes. Serve immediately with sauce. Makes approximately 24.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Vegetable, Bean and Pasta Soup

Servings: 8 Servings

Ingredients:

4 cub Canned vegetable broth
1 cub Dry vermouth
1 large White onion; chopped
1 medium Fennel bulb trimmed, chopped
3 large Garlic cloves; chopped
14 ½ ounce Stewed tomatoes (canned, Italian-style)
8 ounce Penne or other tubular pasta
1 medium Zuchinni; diced
1 large Yellow crookneck squash diced
15 ounce Canned cannellini beans rinsed, drained
4 Green onions; chopped

Preparation:

Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes. Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes. Add beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes.

* Source: David Badal, Houston TX
* Published in: Bon Appetit - June 1993
* Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

Vegetable/meat and Poultry Seasoning

Servings: 1 Servings

Ingredients:

1 teaspoon Marjoram
½ teaspoon Thyme
1 teaspoon Sweet basil
½ teaspoon Sage
1 teaspoon Parsley

Preparation:

This seasoning is mixed in parts. Suggest starting with a very small quantity with ingredients that you have, keep notes of any substitutions.
Use about 3 times as much fresh herb as the same dried herb.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable: Summer Squash, Garden To Table

Servings: 1 Servings

Ingredients:

SUMMER SQUASH:

HARVEST, STORE, SERVING:

Preparation:

WHEN AND HOW TO HARVEST Time from planting to harvest depends on the variety, as does the yield you can expect. Harvest summer squashes when they're young--they taste delicious when they're small, and if you leave them on the plant too long they will suppress flowering and reduce your crop. Harvest summer squashes like the zucchini and crookneck varieties when they're six to eight inches long; harvest the round types when they're four to eight inches in diameter. Break the squashes from the plant, or use a knife that you clean after cutting each one; if the knife is not perfectly clean, it can spread disease to other plants.

STORING AND PRESERVING Summer squashes can be stored in the refrigerator for up to one week; don't wash them until you're ready to use them. They can also be frozen, canned, pickled, or dried.

SERVINGS SUGGESTIONS Summer squashes lend themselves to a good variety of culinary treatments. Saute slices of summer squash with onions and tomatoes for a robust but delicately flavored side dish. Add sliced zucchini and mushrooms to a thick tomato sauce for spaghetti. Halve summer squashes and stuff with a meat or rice mixture, or bake them with butter and parmesan cheese. Pan-fry slices of summer squash, or simmer them with fruit juice for a new flavor. Use the popular zucchini raw on a relish tray and among vegetables for a tempura, or slice it thinly in salads. Use the larger fruit for making zucchini bread.

Source: Vegetable Gardening Encyclopeida by Galahad Books, NYC, NY 1982 Typos by Dorothy Flatman, 1995

Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable: Summer Squash, Supermarket To Tabl

Servings: 1 Servings

Ingredients:

SUMMER SQUASH:

PURCHASING, STORING, SERVING:

Preparation:

SUMMER SQUASH: Also Called; Soft-skinned squash

VARIETIES: Zucchini (green and yellow) Pattypan Yellow crookneck

SEASON: All year

LOOK FOR: Young squash heavy for their size, with smooth skin, no soft spots or blemishes.

TO STORE: Refrigerate; use within a few days.

TO PREPARE: Scrub gently using a soft brush, with running cold water. Cut a slice from each end. Do not remove seeds or skin if tender and young. Cut into the shape desired.

TO COOK: In a saucepan over high heat, in ½ inch of boiling water, heat squash to boiling. Reduce heat to low; cover; simmer halved squash 5 minutes, sliced for 3 minutes.

Source: The New Good Housekeeping Cookbook 1986 Typos by Dorothy Flatman, 1995

Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable: Summer Squash, Varieties and Descr

Servings: 1 Servings

Ingredients:

SUMMER SQUASH VARIETIES:

Preparation:

SQUASH, SUMMER:
Botanical name: Cucurbita species
Origin: American tropics

COMMON NAMES: Summer Squash, Crookneck, Pattypan, Straightneck, Scallop, Zucchini

VARIETIES:
Crookneck: Golden Summer Crookneck (53 days)

Scallop or Pattypan: Peter Pan (60 days)
Scallopini hybrids (60 days)
St. Patrick Green Tint (60 days)

Straightneck: Early Prolific Straightneck (50 days)

Zucchini: Gold Rush (60 days)
: Zucchini hybrids (60 days)

These are only a few of the varieties available. Ask your Cooperative Extension Service for other specific recommendations for your area.

DESCRIPTION: The cucumber family, to which squashes belong, probably has the greatest diversity of shapes and sizes of any vegetable family except the cabbages.
It's the genus Cucurbita and includes certain gourds and pumpkins, as well as squashes. Most are trailing or climbing plants with large yellow flowers (both male and female); the mature fruits have a thick skin and a definite seed cavity. "Summer squash," "Winter squash," and "Pumpkin" are not definite botanical names. "Pumpkin," which any child can tell you is a large vegetable used for jack-o-lanterns and pies, is applied to longkeeping varieties of C. Moschata, C. pepo, and a few varieties of C.
maxima. Summer squashes are eaten when they are immature; winter squashes are eaten when mature.

Squashes are hard to confine. A bush-type zucchini will grow well in a tire planter if kept well watered and fertilized; a vining squash can be trained up a fence. Summer squashes are week-stemmed, tender annuals, with large, cucumberlike leaves and seperate male and female flowers that appear on the same plant. Summer squash usually grows as a bush, rather than as a vine; the fruits have thin, tender skin and are generally eaten in the immature stage before the skin hardens. The most popular of the many kinds of summer squashes are crookneck, straightneck, scallop, and zucchini.

Source: Vegetable Gardening Encyclopedia by Galahad Books, NYC, NY 1982 Typos by Dorothy Flatman, 1995

Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable: Winter Squash Reference Guide

Servings: 1 Servings

Ingredients:

VARIETIES OF WINTER SQUASH:

Preparation:

BANANA: Long, cylindrical shape with pointed ends. Somewhat wrinkled skin.
Pale orange to creamy white shell. Hearty squash flavor. Microcook quarters in a little water, covered, on high power for about 12 minutes. Microcook 1" cubes the same way for about 6 min. Let stand 5 min. after cooking.

BUTTERCUP:Dark green with grayish stripes or flecks. Shape is a flattened round with a turban shape on top. Orange flesh. Weights 3 to 5 lbs. Some what dry but sweet meat. Place halves cut side down in dish with ¼ cup water, cover and microcook on high for 8-11 min. Test for doneness, if nearly done, cover and let stand for 5-10 min. before serving. Cook chunks as for Banana squash. This squash takes well to glazing after baking, also mashing and pureeing for other dishes.

BUTTERNUT (AFRICAN BELL):Large cylindrical shape, tan colour. Squash has bulbous end. Deep orange flesh. Sweet, rich squash flavour. See Banana squash. Good stuffed or glazed like sweet potatoes.

DELICATA (SWEET POTATO, BOHEMIAN SQUASH): Has elongated shape with longitudinal grooves. Green and tan-striped skin. Very tender yellow flesh.
Mild, slightly sweet, corn-like flavour. Microcook rings or chunks in ¼ cup water, in a covered dish about 5-7 min.; let stand 5 min. Or place halves cut side up in covered dish with ¼ cup water, cook 7-10 min.
rotating once. Let stand 5 min.

GOLDEN NUGGET: Small orange round; hard shell with ridges. Resembles a tiny pumpkin. Slightly sweet, true squash flavour. Cook as for Buttercup squash.
Enjoy with butter and a bit of brown sugar, or stuffed with meat mixtures or cheeses, or poultry stuffing.

HUBBARD: Skin can be golden, blue-gray, or green in colour. Golden hubbard is salmon-orange. Usually rounded at the center and tapered at ends. Sweet, rich squash flavour. Cook as Banana squash. Glaze, or puree for use in other dishes (if texture is not watery). Also good mixed with poultry stuffing.

KABOCHA: A Japanese variety of squash with a pale green-gray shell; flattened ball shapes. Golden flesh, rich squash flavour. Cook as for Buttercup squash. Takes well to stuffings, glazes and mashed or pureed mixtures.

MEDITERRANEAN: It looks like a jumbo Butternut, but internal texture resembles that of Spaghetti squash. Sweet flavoured. Cook as for Delicata squash. Bake and stuff with vegetables or cheese. Pulp is sweet enough for pies.

SPAGHETTI: Between a winter and summer squash, with a semi-soft bright yellow shell and stringy yellow interior that separates into spaghetti like strands when cooked. Sweet, mild, crunchy flavour. Cook as for Delicata squash. Then take two forks and scrape interior it will separate into "spaghetti". Excellent with a white or tomato sauce, or tossed with butter and herbs. Blend into stir fry mixtures or chill the leftovers to toss into a salad.

SWEET DUMPLING: A small pumpkin-shaped squash, with a streaked white and green- colored hard shell. Orange-yellow flesh. Naturally sweet-tasting flesh. Cook as for Buttercup squash. Excellent for just one or two servings. The shell is hollow enough to hold stuffing for one. Stuff, with cooked dried fruit or apples, top with cheese and nuts and run under the broiler.

TABLE QUEEN, GREEN AND GOLD (ACORN, DESMOINES, DANISH): Acorn-shaped with green to yellow-gold skin, with deep furrows. Yellowish flesh.
Sweet-tasting, somewhat dry. Peel after cooking, the cooked skin is easier to peel. The flesh takes well to sweet or nutty glazes or stuffings.

TURBAN: Usually a bright orange color. Shape is a flattened round base with three knobs on top, striped with cream, green or white. Rich squash flavour. Cook as for Banana squash. Takes well to any kind of stuffing.
Also makes a colorful table decoration or fall arrangement.

Source: Unknown, from the Echo. Posted by Michael Prothro KOOK-NET :þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable-Bean Chili

Servings: 4 Servings

Ingredients:

4 cub Cooked beans -or-
2 can Beans; drained, any type
1 medium Onion; coarsely chopped
2 medium Carrots; finely chopped
2 Ribs celery; with leaves,finely chopped
1 medium Green bell pepper;chopped
3 Cloves garlic; minced
2 tablespoon Chili powder
2 teaspoon Cumin
2 teaspoon Oregano
2 Bay leaves
1 teaspoon Salt
⅛ teaspoon Cayenne pepper
1 can (16-oz) tomato sauce
2 medium Tomatoes -or-
1 can (14-oz) tomatoes; chopped
1 cub Vegetable stock or water
2 Ears corn; kernels cut offor-
1 ½ cub Frozen corn

Preparation:

Date: Wed, 22 May 1996 12:58:06 -0500

From: tkrajack@mail.utexas.edu (Tracy Krajack) The following recipe is one of my favorites. It is modified very little from Diet for a New World, by John Robbins (my favorite cookbook - not lowfat, but easily adaptable).

In a large pot, saute over medium heat the onion, carrots, celery, bell pepper and garlic until softened, about 7 minutes. Add the spices and stir for 30 seconds. Stir in the beans, tomato sauce, tomatoes, and vegetable stock. Cook, partially covered, until thickened, about 20 minutes. Stir in the corn and cook for 5 minutes. Remove bay leaves and serve.

One good way to serve the chili is with tortillas, salsa and sour cream.

FATFREE DIGEST V96 #142

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable-Bean Soup

Servings: 8 Servings

Ingredients:

1 cub Kidney beans; dried
2 Garlic cloves; pressed
1 Onion; chopped
2 Potato; cut in chunks
1 Carrot; sliced ½" thick
2 Zucchini; sliced 1" thick
¼ pound Green beans
2 Leek
¼ pound Cabbage
(savoy is best)
1/3 cub Brown rice, long-grain; * se
3 Tomato; cut in wedges
¼ cub Parsley sprigs; chopped
¼ teaspoon Celery seed
¼ teaspoon Marjoram
1 teaspoon Basil
1 teaspoon Oregano

Preparation:

Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring to boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic, and simmer for 1 ½ hours.

Chop potatoes in large chunks; do not peel. Slice carrots ½ inch and zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut beans into 1 inch pieces. Add to soup pot along with seasonings. Simmer for 1 hour longer.

Thinly slice cabbage and add to soup along with rice or spaghetti. Simmer another 20 minutes. Add more water if too thick. Add tomato wedges for the last 10 minutes, just before serving.

HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean also may be used. Soup freezes well, so make a large batch when you have time and freeze half for use on a budy day. Try using some chopped spinach, instead of the cabbage. By changing the vegetables and beans used, the soup can be different each time you make it. It is a meal in itself.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

Vegetable-Beef Casserole

Servings: 4 Servings

Ingredients:

¾ pound Lean ground beef
¾ teaspoon Garlic powder
2 medium Zucchini
1 small Onion; chopped
16 ounce Canned tomatoes; quartered
½ cub Uncooked rice
¼ cub Kikkoman Soy Sauce
1 ½ teaspoon Dried basil; crumbled

Preparation:

Crumble beef in 9-inch square microwave-safe baking dish; sprinkle with garlic. Cover; microwave on High 3 minutes. Meanwhile, cut zucchini in half lengthwise, then crosswise into ¼-inch slices. Add zucchini, onion, tomatoes, rice, soy sauce, basil and ½ cup water to ground beef, stirring to combine. Cover and microwave on High 27 minutes, or until rice is tender; stir frequently.

Source: MICROWAVE MAGIC with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip

Vegetable-Beef Soup

Servings: 6 Servings

Ingredients:

1 pound Beef shanks,
3 cub Water
1 teaspoon Salt
4 Whole pepper corns
1 can Tomatoes
3 Beef bouillon cubes
2 Carrots sliced
1 package Frozen vegetab1es,
3 Stalks celery with tops
2 medium Onions, diced
2 medium Potatoes diced

Preparation:

Put all ingredients in CROCK-POT. Cover and cook on Low 12 to 24 hours (High: 4 to 6hours. *May be added during last 2 hours of cooking From Rival Crock-Pot cookbook, date unknown

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable-Bulgur Pilaf

Servings: 4 Servings

Ingredients:

½ cub Onion; chopped
½ cub Celery; chopped
½ cub Fresh mushrooms; sliced
1 cl Garlic; minced
1 tablespoon Cooking oil;
½ cub Carrots; sliced
½ cub Zucchini; sliced
½ cub Chicken/beef/ vegetablebroth
¼ cub Red/green pepper strips;(optional)
¼ cub Bulgur wheat;
½ teaspoon Dried tarragon; crushed
¼ teaspoon Salt;

Preparation:

In a 2-quart saucepan cook chopped onion, chopped celery, sliced mushrooms, and garlic in hot oil about 5 minutes or till vegetables are tender but not brown.
Stir in sliced carrots, sliced zucchini, chicken, beef or vegetables broth, red or green pepper strips, bulgur, dried tarragon, and salt.
Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or till vegetables are tender. Makes 4 servings.
Food Exchanges per serving: 1 vegetables exchanges Sub Bulgur for Quinoa

Soruce: Better Homes and Gardens, Eating Light by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Vegetable-Couscous Salad

Servings: 6 Servings

Ingredients:

1 ½ cub Couscous, uncooked
2 cub Boiling Water
¼ teaspoon Salt
1 can (8 Oz) Garbanzo Beans,rinsed and drained
1 medium Tomato, chopped and seeded
½ cub Pesto Sauce
3 tablespoon Lemon Juice
⅛ teaspoon Pepper
2 Green Onion, thinly sliced
1 can (15 Oz) Kidney Beans, rinsedand drained
4 cub Broccoli Spears, cooked

Preparation:

Place couscous in medium bowl. Add boiling water and salt; stir well. Cover and let stand 5-7 minutes or until water is absorbed. Stir in remaining ingredients except broccoli. Serve over broccoli.
Posted by Michelle Dick, FATFREE listowner, while list was down.

Recipe by: Great Main Dishes without Meat

From: paulsbluff@centuryinter.net

Date: Fri, 04 Oct 96 21:50:42 PDT

Vegetable-Laden Three-Bean Chili

Servings: 6 Servings

Ingredients:

1 Bell pepper -- orange
1 Bell pepper -- red
1 Bell pepper -- yellow
2 medium Bennel bulbs
1 tablespoon Olive oil -- extra virgin
¼ teaspoon Red pepper -- crushed
1 tablespoon Coriander seeds
1 tablespoon Cumin seeds
1 teaspoon Oregano
2 tablespoon Chili powder
3 medium Tomatoes -- peeled and
Chopped
1 ½ cub Green beans -- cut
1 ¾ cub Kidney beans -- cooked
3 ¼ cub Black beans -- cooked
1 ¾ cub White beans -- cooked
Water or tomato juic
Needed
Salt and freshly ground
Black pepper to taste
½ cub Cilantro or parsley --
Chopped

Preparation:

Seed bell peppers and cut into ½-inch squares. Remove tops from the fennel bulbs, cut out the core with a small knife and finely chop. Set aside.

Warm oil, crushed red pepper, coriander and cumin in a heavy 4-quart saucepan over moderate heat. Fry until seasonings darken slightly.

Add peppers, fennel, oregano and chili powder, and saute about 5 minutes.
Stir in tomatoes and all beans and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding water or tomato juice as needed if too much liquid evaporates. Season with salt and pepper, and stir in cilantro or parsley. Serve in shallow bowls. Serves 6.

Per serving: 214 cal, 12 g prot,36 g carb, 3 g fat, 0 chol Source:
Vegetarian Times, April 1993/MM by DEEANNE

Recipe By :

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable-Meat Casserole

Servings: 4 Servings

Ingredients:

2 tablespoon Melted butter
1 small Onion; chopped
1 pound Ground beef
1 can (16-oz) mixed vegetables
1 can (10-oz) cream of chickensoup
½ cub Grated cheese
2 slice Toast; crumbled

Preparation:

Saute onion and meat in butter. Add vegetables and soup. Put in buttered casserole. Top with cheese and bread crumbs. Bake at 350 for 30 minutes.

MRS GERALD GLASS (JANE)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetable-Nut Loaf

Servings: 6 Servings

Ingredients:

Wheat germ, unsweetened (to coat pan)
1 cub Carrots, chopped
1 cub Celery, chopped
½ cub Onion, chopped
¼ cub Butter or margarine
¼ cub Flour
1 teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Thyme, if desired
1 ½ cub Milk
1 cub Natural Cheddar cheese (shredded)
¾ cub Wheat germ, unsweetened
3 Eggs; slightly beaten

ONION SAUCE:
2 tablespoon Butter or margarine
2 tablespoon Onion, finely chopped
¼ cub Flour
1 ½ cub Water or vegetable brothOR- potato cooking liquid
2 teaspoon Soy sauce
½ teaspoon Salt
Few grains pepper

Preparation:

Preheat oven to 350 F (moderate).

Grease 8- by 8- by 2-inch baking pan. Coat with wheat germ. Cook vegetables in fat until onion is tender. Stir in flour, salt, pepper, and thyme (if used). Stir in milk. Cook and stir over moderate heat until thick. Stir in cheese, nuts, and ¾ cup wheat germ. Add eggs.

Pour into baking pan. Bake about 40 minutes or until well browned and firm. Let stand a few minutes; cut into serving-size pieces. Serve with sauce.

ONION SAUCE FOR VEGETABLE-NUT LOAF:
===================================
Melt fat in small pan over moderate heat. Cook onion until lightly browned. Stir in flour. Remove from heat. Stir in rest of ingredients.
Cook and stir until thickened. Thin with a little water if needed.

Makes 1-½ cups sauce.

LOAF: Calories per serving (2-½ by 4 inches): About 450 with walnuts and 445 with pecans (not including sauce).

SAUCE: Calories per ¼ cup serving: About 55

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

Vegetable-Oil Soap

Servings: 5 & 1/2 lbs

Ingredients:

1 quart Cold water
10 ¼ ounce Pure lye crystals
23 ounce White vegetable shortening
42 ounce Olive oil
16 ounce Coconut oil

Preparation:

If you have trouble getting animal fat, or don't want to render it down, this soap is for you. This formula makes a mild soap rich with coconut oil and olive oil.

SUPPLIES 2 quart lye-proof cooking pot plus 8-quart lye-proof cooking pot (stainless steel, stoneware, or enameled cast iron)

rubber work gloves goggles, safety glasses, or face shield face mask 1 cup white vinegar (used as safety precaution only) stainless steel or wooden spoon dairy, meat, or candy thermometer hand eggbeater flexible plastic soap molds, such as margarine tubs or cardboard or wooden boxes lined with plastic wrap

* BE SAFE. Lye is very caustic; it can destroy skin by chemical action.
Handle it very carefully.

Place water in the 2-quart lye-proof pot. Put on rubber gloves and other safety gear. Have the vinegar handy. Very slowly add lye crystals to water, constantly stirring until lye is dissolved. As lye is added to water, the water temperature will rise to around 150 deg F. Place the thermometer in the water and allow it to cool to 95 to 98 degrees.

As the water is cooling, slowly heat the vegetable shortening and oils in the 8-quart lye-proof pot until it reaches 95 to 98 F. When both lye and fats are in the same 95 to 98 F temperature range, slowly pour lye into fat, stirring constantly until well-mixed. Beat mixture very gently with the eggbeater to the consistency of thick honey. Avoid splashing.

Pour the mixture into molds, cover with a blanket, and set aside to dry for 24 hours, well away from children or pets. After 24 hours, carefully turn the soap out of the molds and leave it in a dry, airy place for at least two weeks. A fine white powder may appear on the surface when the soap is a few days old. This is sodium carbonate. Wash it away when the soap is mature; it tends to make the skin dry.

* Notes: Lye is crystalline sodium hydroxide or potassium hydroxide. It is usually sold in the drain cleaner section of supermakets and hardware stores. Buy pure lye crystals or flakes, not lye sold as a liquid drain cleaner. Buy coconut oil from drug stores and health food stores.

Source: Rodale's Book of Practical Formulas Typed by Fran McGee

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable-Orange Juice Cocktail

Servings: 10 Servings

Ingredients:

46 ounce Vegetable juice cocktail
6 ounce Orange juice concentrate frozen
¾ cub Water
1 teaspoon Basil leaves; crushed
3 drop Hot pepper sauce

Preparation:

Mix all ingredients in a 2-quart container. Chill thoroughly.

Calories per ¾ cup serving: About 55

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

Vegetable-Rice Casserole with Ham (Pisces)

Servings: 6 Servings

Ingredients:

1 teaspoon Butter or margarine
1 cub Low sodium chicken broth
1 cub 1% low-fat milk
¾ cub Rice
10 ounce Frozen corn kernels
10 ounce Frozen peas
2 tablespoon Flour
1 teaspoon Oregano
¼ teaspoon Black pepper
8 Green onions, trim coarselychop
½ pound Extra lean ham slice, ½"cubes
1 cub Lowfat cheddar cheese,shredded
¼ cub Chopped parsley, optional
3 ounce Neufchatel cheese, optional

Preparation:

Preheat the oven to 425 degrees. Butter a 13-by-9-inch baking dish; set aside.

In a medium saucepan, bring the broth and milk to a boil over medium heat.
Add the rice and cook for 10 minutes. Meanwhile, in a large bowl, combine the corn and peas and break them up to separate. Stir in the flour, oregano and pepper. Add the green onions and ham. Add the cheddar cheese and parsley. Blend; set aside.

In a small bowl, beat the softened cream cheese with about -1/3 cup of the hot broth-milk mixture until smooth. Stir the cream cheese into the vegetable mixture. Then stir in the remaining rice with the broth-milk mixture. Place the mixture in the prepared baking dish. Cover tightly with foil. Bake for 35 to 40 minutes or until the rice is tender. Stir several times during baking for even cooking. Makes 6 servings.

~ From "Thursday Is Potluck" (Time-Life Books, $14.95).

Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC Estimates 398 cals, 8.7 g fat, 19.6% CFF.

Recipe by: Time-Life, Thursday Is Potluck Posted to Digest eat-lf.v097.n108 by PATh <phannema@wizard.ucr.edu> on Apr 23, 1997

Vegetable-Rice Salad

Servings: 6 Servings

Ingredients:

1 ¼ cub Rice, regular; uncooked
1 Cucumber; peeled and chopped
Salt
1 large Carrot; peeled and diced
1/3 pound Green beans, fresh; cut into½ inch pieces(about 1cup)
1 cub Peas, English; frozen
1 Pepper, red; chopped
2 medium Tomatoes; peeled, seeded,& cut in lengthwise strips
2 tablespoon Vinegar, tarragon
½ teaspoon Salt
½ teaspoon Pepper
¼ cub Oil, olive; plus
2 tablespoon Oil, olive
Lettuce leaves

Preparation:

Cook rice according to package directions; chill.

Sprinkle cucumber generously with salt; cover and let stand 30 minutes. Rinse well.

Combine carrot, beans, and peas in a medium saucepna; cover with water, and cook 8 to 10 minutes or until crisp-tender; drain and rinse in cold water.

Combine cucumber, carrot, beans, peas, rice, red pepper, and tomatoes.
Combine vinegar, ½ teaspoon salt, and pepper; gradually add oil, beating with a wire whisk until blended. Pour dressing over salad, and toss gently. Serve on lettuce leaves.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman.
Nancy O notes: could be used for a diabetic human

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Vegetable-Rice Spring Rolls with Garlic-Hoisin Sauce

Servings: 12 Servings

Ingredients:

1 cub Jasmine rice; (see note)
2 cub Water
2 tablespoon Sesame oil
1 tablespoon Fresh ginger root; peel,finely chop
1 ¼ cub Baby carrots; julienned
2 cub Fresh mung bean sprouts
1 cub Sunflower sprouts
1 cub Mixed alfalfa; lentil orradish sprouts
½ cub Fresh chives; cut 1" long
1 teaspoon Cornstarch; DISSOLVED IN
1 teaspoon Soy sauce
¼ teaspoon Salt

GARLIC-HOISIN SAUCE:
¼ cub Water
2 Cloves garlic; finelychopped
2/3 cub Hoisin sauce
3 tablespoon Reduced-sodium soy sauce
12 7 ½-inch square sprin-rollwrappers or egg roll ski;(up to 8") thawed
1 large Egg; BEATEN WITH
1 tablespoon Water
Vegetable oil for frying
Additional fresh sprouts;optional

Preparation:

In 2-quart saucepan, heat rice and water to boiling over high heat. Reduce heat to medium; cover and cook rice until tender and all water has been absorbed--about 17 minutes. Remove from heat, uncover, and set aside to cool to room pemperature.

Meanwhile, prepare vegetable filling: Heat wok or large skillet over medium heat. Add sesame oil and gingerroot; cook 15 seconds. Add carrots; stir-fry 1 minute. Add all the sprouts, chives, cornstarch mixture, and salt; stir-fry until thickened and bubbly. Remove from heat and cool to room temperature. Prepare Garlic-Hoisin Sauce: In 1-quart saucepan, heat water and garlic to boiling. Remove from heat and stir in hoisin sauce and soy sauce until well mixed. Pour into small bow.

To make a roll, on a plate, place a wrapper with one corner toward you.
Brush 1-inch-wide band of egg mixtrue around edge of wrapper. Place 1/12 of rice in the center and spread to a 4- by 2-inch rectangle. Top with 1 ½ of filling. Fold bottom corner over filling. Fold opposing side corners over the roll and brush top corner with egg mixture. Continue rolling to top corner to make a firm, 4-inch-long cylinder. Place roll on a tray; cover with plastic wrap. Repeat with remaining wrappers, rice, and vegetable filling. (Rolls can be make ahead, covered, and refrigerated for several hours.)

In 4-quart saucepan, heat 2 inches oil to 375° on deep-fat thermometer. Fry rolls, 3 at a time, for 2 to 3 minutes or until golden brown. Drain on paper towels. When ready to serve, halve each roll croswise on an angle.
Place 4 halves, cut sides up, in center of each of 6 serving plates.
Garnish plates with additional sprouts, if desired. Serve with Garlic-Hoisin Sauce.

NOTES : Crisp, frid egg or sping rolls filled with shrimp and sprouts are traditionally served for Chinese New Year, since their golden color symbolizes prosperity. Jasmine rice, which is an aromatic variety that cooks up a bit stickier than regular long-grain rice, is available in city supermarkets, gourmet store, and Asian markets. It is also available by mail from Lowell Farms, 4 North Washington, El Campo, TX 77437; (888)484-9213 or (409) 543-4950 (six 2-pound bags for $18. minimum order).
Recipe by: Country Living (January 1998)

Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 25, 1998

Vegetables and Rice

Servings: 1 Servings

Ingredients:

4 medium Parsnips, sliced thin (peelthem first)
1 bunch Bok choy, chopped/sliced, infairly large chunks
1 can Black beans, rinsed &drainedteriaki sauce (optional)cooked brown basmati riceto serve vegetables over

Preparation:

Put the sliced parsnips in a casserole (at least 4 qt.) with a tablespoon of water. Microwave on high for five minutes or until a fork can pierce the slices. Dump the black beans in, and stuff the bok choy on the top. If the water has dried up, add a little more. Microwave until the bok choy is wilted and the stem tender-crisp. Stir and serve over cooked rice. Let everyone add their own teriaki sauce.

The natural flavors of the vegetables make this appealing, so go easy on the sauce or any spices you are inclined to add.

Posted by "Anne.Cox" <20676AC@msu.edu> From Fatfree Digest, Vol. 8, No. 41, June 2, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetables and Side Dishes

Servings: 6 Servings

Ingredients:

1 Cabbage
Flour
Onion mixture
Mushrooms, optional
½ cub Yellow split peas

Preparation:

CABBAGE:

Shred and scald cabbage as for pirohi filling. Fry in oil until golden brown. Cook peas until tender. Mash until they are the consistency of butter. Mix all ingredients together. Cook together in pot or frying pan.
Season to taste.

PEARL BARLEY AND BUCKWHEAT BARLEY

Boil until done. Drain. Add onion mixture

RICE:

Cook until tender. Add chicken broth and onion mixture. Place in oven and bake until blended.

POTATOES:

Potatoes 2 slices white bread 2 slices rye bread Onion mixture

Peel potatoes. Cook in salted water until tender but firm. Toast bread and grind. Pour onion mixture over potatoes and roll or shake in bread crumbs.

LIMA BEANS and GREEN BEANS

Cook dry beans separately until tender. Drain and season to taste.

From The Cookie Lady's Files

Posted by COOKIE.LADY [Cookie] on Mar 16, 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetables and Spam

Servings: 1 Jim bodle

Ingredients:

2 Onions
2 Red/yellow/Green peppers; sliced
2 Tomatoes; chopped
Paprika;
1 can Spam; diced
1 tablespoon Catup;
Salt & pepper TO TASTE

Preparation:

Fry onions in oil, add peppers, tomatoes, spam, catsup, seasonings, cook all in a skillet on stove.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetables Au Gratin

Servings: 6 Servings

Ingredients:

2 large Leeks, (1-¼ pounds)
1 pound Fresh brussels sprouts
Vegetable cooking spray
1 teaspoon Olive oil
3 Cloves garlic, minced
2 ½ cub Sliced carrot, (½-inch)
2 tablespoon Water
1 tablespoon Margarine
3 tablespoon All-purpose flour
2 cub 2% low-fat milk
½ teaspoon Lemon-pepper herb and spiceblend, salt-free
¼ teaspoon Salt
2 tablespoon Cornflake crumbs
2 tablespoon Grated Parmesan cheese

Preparation:

Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek. Cut each leek in half lengthwise. Cut each half crosswise into 1-inch-thick slices. Rinse under cold water; drain. Set aside.

Wash brussels sprouts thoroughly under cold running water, and remove discolored leaves. Cut off stem ends, and cut large sprouts in half; set aside.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add leeks and garlic; saute 5 minutes. Add sprouts, carrot, and water; cover and cook 15 minutes. Spoon vegetable mixture into a 1-½-quart casserole coated with cooking spray; set aside.

Melt margarine in a small saucepan over medium-low heat; stir in flour.
Gradually add milk, stirring with a wire whisk until well blended. Increase heat to medium; cook 6 minutes or until thickened, stirring constantly.
Remove from heat; stir in lemon-pepper blend and salt. Pour sauce over vegetable mixture. (Cover and chill mixture now, if desired.)

Combine cornflake crumbs and cheese; stir well. Sprinkle over vegetable mixture. Cover and bake at 350 deg for 30 minutes. Uncover and bake an additional 20 minutes or until thoroughly heated. Yield: 6 servings (serving size: 1 cup).

Per serving: 148 Calories; 5g Fat (29% calories from fat); 7g Protein; 21g Carbohydrate; 7mg Cholesterol; 251mg Sodium

NOTES : Assemble this early on the day of your dinner to save last-minute hurrying.

Recipe by: Cooking Light, Nov/Dec 1993, page 143

Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.

Vegetables Cancun

Servings: 6 Servings

Ingredients:

2 cub Zucchini; cut into ½-inchpieces
1 medium Onion; sliced
2 tablespoon Parkay margarine; melted
1 can (17-oz) whole kernel corn;drained
1 can (14.5-oz) tomatoes; cut up,well-drained
½ pound Velveeta Mexican pasteurizedprocess cheese spread withJalapeno pepper; cubed
1 teaspoon Dried basil leaves; crushed

Preparation:

Stir-fry zucchini and onions in margarine until crisp-tender. Stir in corn and tomatoes; heat thoroughly, stirring occasionally. Reduce heat. Add remaining ingredients; stir over low heat until Velveeta cheese spread is melted. 6 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetables Chili

Servings: 1 Servings

Ingredients:

2 Garlic cloves; minced
1 Green or red pepper; chopped
½ pound Mushrooms; sliced
½ cub Chopped onions
1 tablespoon Canola oil
1 can Tomatoes; * see note
Size-28 ozs-crushed
1 can Tomato sauce; 15 oz
2 tablespoon Chili powder (mexican)
1 teaspoon Ground cumin
2 can Kidney bean; 15 oz ea
Drained-rinsed
1 ½ cub Zucchini; diced
1 package Frozen corn
ounce size

Preparation:

* use crushed tomatoes with added puree. Cook and stir garlic, peppers, mushrooms and onions in oil 5 minutes or until vegetables are tender. Add tomatoes, tomato sauce, chili powder and cumin. Heat to a boil. Reduce heat to low, add beans, zucchini, and corn. Simmer 15 minutes or until vegetables are tender. Makes 8 servings.

Notes/Hints: For fat free, spray vegetables with Pam and omit oil, thus "wilting" them instead of cooking in oil. Wilt means using little heat and covering the pan. Also, because of use of canned vegetables, this recipe may not be suitable for those on a low-sodium diet. Suggested toppings for chili: non-fat sour cream, non-fat cheddar cheese substitute, and chopped scallions.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetables Fromage

Servings: 4 Servings

Ingredients:

2 cub Julienne-cut carrots
2 cub Julienne-cut zucchini
1 cub Green pepper strips
1 Clove garlic; minced
¼ cub Parkay margarine
½ pound Velveeta pasteurized processcheese spread; cubed
¼ cub Half and Half
1 teaspoon Dried basil leaves; crushed
½ cub Bow noodles; cooked, drained

Preparation:

Stir-fry carrots, zucchini, peppers and garlic in margarine until crisp-tender. Reduce heat. Add Velveeta cheese spread, half and half and basil; stir over low heat until cheese spread is melted. Add pasta; mix lightly. Heat thoroughly, stirring occasionally. 4 to 6 servings.
VARIATIONS:

1. Substitute milk for half and half.

1. Substitute corkscrew noodles for bow noodles.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetables Giardiniera

Servings: 1 Servings

Ingredients:

1 Head cauliflower; brokeninto florets
3 large Broccoli stalks; cut intoflorets
3 large Carrots; peeled, sliceddiagonally
½ pound Mediterranean olives; (suchas cracked green Sicilianolive or Kalamata olives)
3 tablespoon Fresh lemon juice
½ cub Olive oil
4 Oil-packed sun-driedtomatoes; chopped
1 teaspoon Dried oregano
¼ teaspoon Dried crushed red pepper
Lemon wedges

Preparation:

Steamed cauliflower florets, broccoli florets and carrot slices are mixed with olives and tossed with a sun-dried tomato and oregano vinaigrette in this Italian-inspired starter "from the garden."

Steam cauliflower until just crisp-tender, about 6 minutes. Rinse with cold water; drain well. Steam broccoli until just crisp-tender, about 4 minutes.
Rinse with cold water; drain well. Steam carrots until just crisp-tender, about 4 minutes. Rinse with cold water; drain. Mix cauliflower, broccoli, carrots and olives in large bowl. (Can be prepared 1 day ahead. Cover vegetables and chill.)

Place lemon juice in small bowl. Gradually mix in oil. Add tomatoes, oregano and dried red pepper. Pour dressing over vegetables and stir to coat. Season to taste with salt and pepper. Garnish with lemon wedges. (Can be prepared 2 hours ahead. Let stand at room temperature, tossing occasionally.)

8 Servings.

Bon Appétit March 1994

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998

Vegetables in a Yoghurt and Coconut Sauce

Servings: 4 Servings

Ingredients:

100 g Green beans, cut into 1cm
Pieces
50 g Carrots, diced into 5mm
Cubes
50 g Peas
¾ teaspoon Chilli powder
½ teaspoon Ground turmeric
¾ teaspoon Salt
350 ml water
250 ml unsweetened yoghurt
2 Green chillies
1 teaspoon Ground coriander
2 tablespoon Dessicated coconut
1 tablespoon Oil
½ teaspoon Mustard seeds
8 Curry leaves

Preparation:

Place the vegetables, chilli powder, turmeric, salt and water in a large saucepan and bring to the boil. Simmer for about 20 minutes until the vegetables are tender. Remove from heat.

Whisk the yoghurt, green chillies, coriander and coconut together and set aside.

In a large saucepan, heat the oil over medium high heat. Add the mustard seeds and curry leaves, and after 5-6 seconds add the vegetables with the liquid. Cook for 2-3 minutes. Lower the heat and add the yoghurt mixture and stirring occasionally, cook for a further 4-5 minutes. Serve with rice.

Compiled by: Imran C. GOLD COAST, 'Oz
Posted to EAT-L Digest 25 October 96

Date: Sat, 26 Oct 1996 14:15:01 +1000

From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>

Vegetables in Crock Pot

Servings: 1 Servings

Ingredients:

1 Cabbage
1 cub Broccoli
1 cub Garbanzo beans
1 bunch Celery
6 Carrots
1 Onion in lg. pieces
1 package Dried onion soup
Any extra vegetable you want
1 large Can v8

Preparation:

Put all ingredients in crock pot on low. Cook all day and serve.
Posted to recipelu-digest Volume 01 Number 404 by James and Susan Kirkland <kirkland@gj.net> on Dec 26, 1997

Vegetables in Foil

Servings: 6 Servings

Ingredients:

New potatoes (or quarteredpotatoes)
Whole green beanns
slice Onion; thin
Sliced celery ribs
Tomatoes; quartered
Salt and pepper to taste
Basil
Garlic powder
Thyme
Parsley flakes
Oil
Heavy foil

Preparation:

On large square of foil, layer potatoes, beans, onions, celery and tomatoes. Sprinkle with salt, pepper, basil, garlic powder, thyme and parsley flakes. Sprinkle with oil and cover tightly. Grill on low fire about 1-½ hours or until tender.

MRS FRANCES SOWELL

MEMPHIS, TN

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetables in Parchment with Peanut Sauce

Servings: 6 Servings

Ingredients:

VEGETABLES:
1 cub Onion; sliced
1 cub Eggplant; cubed
2 cub Bok choy; thickly sliced
1 Red bell pepper; cut intoeighths
2 Tomatoes; quartered
1 teaspoon Ginger root; minced
1 teaspoon Garlic; minced
1 cub Snow peas; diagonally sliced
1 cub Yellow squash; thinly sliced
1 tablespoon Rice wine or vegetable broth
½ teaspoon Dark sesame oil
1 tablespoon Fresh cilantro; minced

PEANUT SAUCE:
2 teaspoon Peanut butter
1 tablespoon Low-sodium soy sauce
2 teaspoon Honey or brown sugar
1 teaspoon Green onion; minced
1 teaspoon ;water

Preparation:

Vegetables: Preheat oven to 400 degrees. Tear off 2 large (about 1 foot square) sheets of parchment paper.
In a bowl, toss together onion, eggplant, bok choy, bell pepper, toamtoes, ginger, garlic, snow peas, squash, wine or broth, oil and cilantro. Divide evenly between two sheets of parchment and fold to seal vegetables inside parchment. Place on baking sheets.
Bake 15 minutes.

Sauce: Combine all sauce ingredients in small bowl and set aside.

To serve, slit open packets and divide vegetables into 6 equal servings.
Drizzle peanut sauce over each serving.

Per serving: 61 cal; 2 g prot; 1 g fat; 10 g carb; 0 chol; 123 mg sod; 3 g fiber; vegan

Source: Vegetarian Times, Mar 94/MM by DEEANNE

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetables Italiano

Servings: 4 Servings

Ingredients:

2 tablespoon Green Onion; Chopped
16 ounce Green Beans; Drain AndReserve
1 tablespoon Butter Or Margarine
8 ounce Stewed Tomatoes
⅛ teaspoon Thyme
1 dash Pepper
1 ½ teaspoon Cornstarch

Preparation:

Saute onion in butter. Add tomatoes, thyme and pepper. Disslve in reserved liquid. Add to tomato mixture. Cook over low heat, stirring constantly, until thickened. Add beans; heat.

Recipe by: Del Monte

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Mar 17, 1998

Vegetables Lo Mein

Servings: 4 Servings

Ingredients:

¼ pound Soft, fresh wheat flournoodles
6 Dried Jyo mushrooms (OR
10 Nami mushrooms)
3 large Stalks celery
½ cub Sliced bamboo shoots
2 tablespoon Cooking oil
¼ teaspoon Salt
1 cub Chicken broth
½ teaspoon Sugar
Cornstarch Paste

Preparation:

Lo Mein refers to the process for cooking noodles; mein means noodle in Chinese.

Noodles: Add soft noodles to boiling salted water; stir with chop- sticks & cook until noodles lose their floury taste but are still firm.
Immediately drain in colander & rinse in cold water to arrest cooking process. If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking.

Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami mushrooms); slice in thin strips. Slice celery with the grain in thin strips about 3" long. Cut bamboo shoots in strips to match celery.

Stir-Frying: Heat wok to medium-high. When hot, dribble oil around side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about 30 seconds. Add celery, stir vigorously for 30 seconds. Push vegetables up side of wok; add broth & sugar, bring to boil.

Add noodles, a handful at a time, stirring them into broth for about 20 seconds. Combine vegetables & noodles, cover wok, steam for 30 seconds.
Push all ingredients to side. If necessary, thicken juices slightly with cornstarch paste. Add paste a little at a time, stir- ring constantly.
Serve immediately.

Posted to MealMaster Recipes List, Digest #149

Date: Sat, 25 May 1996 13:42:02 -0400

From: BobbieB1@aol.com

Vegetables Mornay

Servings: 1 Servings

Ingredients:

2 16 oz. pkg. frozenbroccoli, carrots, waterchestnuts and red peppers
4 ½ ounce Jar sliced mushrooms,drained
2 tablespoon Margarine or butter
3 tablespoon Flour
½ teaspoon Salt
⅛ teaspoon Nutmeg
⅛ teaspoon Pepper
2 cub Milk
1/3 cub Grated Parmesan cheese
2 tablespoon Dry bread crumbs, ifdesired

Preparation:

The creamy nutmeg Moray sauce is a lighter version of the traditional sauce. Save preparation time by using prepackaged frozen vegetables.

Cook vegetables as directed on package. Drain; place in large bowl. Stir in mushrooms. Meanwhile, melt margarine in small saucepan over medium heat.
Stir in flour, salt, nutmeg and pepper; cook until smooth and bubbly, stirring constantly. Remove from heat. Gradually stir in milk. Cook over medium heat until thickened, stirring constantly. Remove from heat; stir in Parmesan cheese. Pour over vegetables; stir until well coated. Spoon into serving dish; sprinkle with bread crumbs. 12 (l/2-cup) servings.

Frozen vanilla yogurt is the surprise ingredient in this satisfying, but not sinfully sweet, pumpkin pie.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetables Pasta in Seasoned Broth (Mf)

Servings: 1 Servings

Ingredients:

½ pound Vermicelli
1 tablespoon Vegetable oil
1 tablespoon Sesame oil
¼ cub Sliced scallion
2 teaspoon Minced fresh ginger
½ pound Shiitake mushrooms, stemsremoved, caps thinly sliced
2 medium Sized carrots, cut into thinrounds
2 tablespoon Low sodium soy sauce
2 tablespoon Rice vinegar
¾ cub Chicken broth
2 cub Bean sprouts, loosely packed
Salt
Crushed red pepper
2 tablespoon Sliced scallions
Toasted sesame seeds

Preparation:

Cook pasta in boiling salted water until tender but still firm to the bite, about 6 minutes.

Heat sesame and vegetable oils in large skillet. Add scallion and ginger and saute a few seconds. Add mushrooms and carrots saute just to coat with oil. Add soy sauce, vinegar and chicken broth. Reduce heat to medium, cover and simmer until carrots are tender, about 4 minutes.

Add bean sprouts and simmer, uncovered until heated through, about a minute. Season to taste with salt and crushed red pepper.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6530

Posted to MC-Recipe Digest V1 #483 by 4paws@netrax.net (Shermeyer-Gail) on Feb 12, 1997.

Vegetables Roasted in Parchment with Aged Goat Cheese

Servings: 4 Servings

Ingredients:

3 small Carrots, diced
1 small Onion, diced
2 Cloves garlic, roughlychopped
1 Medium-size sweet potato,diced
2 Leeks, julienned
1 Zucchini, diced
1 Yellow squash, diced
1 teaspoon Chopped fresh basil
1 teaspoon Chopped fresh thyme
1 teaspoon Chopped fresh savory
½ teaspoon Cracked black pepper
2 teaspoon Olive oil
1 dash Balsamic vinegar
1/3 cub Grated aged goat cheese orParmesan cheese.

Preparation:

I just found this. http://www.pacificharbor.com/caprial/ccrec.htm. Cooking vegetables in parchment keeps them moist and flavorful, and it helps retain the vitamins in the vegetables.

Preheat oven to 375ø. Cut a 12-inch square of parchment paper. Fold the parchment in half diagonally to form a triangle, then fold it back so it lays flat. In a large bowl toss together carrots, onions, garlic, sweet potato, leeks, zucchini, and yellow squash, and mix well.

Pile the vegetables in the middle of one triangle on the parchment.
Sprinkle the vegetables with the basil, thyme, savory, pepper, olive oil, vinegar, and goat cheese. Fold the parchment over to form a triangle again and crimp the edges tightly. Place in a baking pan and bake for about 20 minutes. The parchment will puff up and turn golden brown. Cut the parchment open and serve the vegetables hot from the parchment. Serves four.

Posted to FOODWINE Digest 10 Dec 96

From: terry pogue <tpogue@IDS2.IDSONLINE.COM>

Date: Wed, 11 Dec 1996 12:03:37 +0100

Vegetables with Chicken Breast (German)

Servings: 4 Servings

Ingredients:

14 ⅛ ounce Broccoli
10 2/3 ounce Cauliflower
8 13/16 ounce Carrots
2 ⅛ cub Vegetable Broth
2 tablespoon Butter
2 tablespoon Flour
3 ½ ounce Cream
3 ½ ounce Velveta Cheese
Salt,Pepper
Nutmeg
4 Chickenbreast Filets
Oil for frying

Preparation:

1. Clean broccoli and cauliflower and rip into little buds. 2. Peel and slice carrots. 3. Bring the vegetablebroth to a boil and cook the cauliflower
for 5 minutes in it. 4. Add broccoli and carrots and cook 5 more minutes. 5. Pour the vegetables through a colander and save the broth. 6.
Melt butter and stir in flour, stir and cook real short, until only light yellow than add the hot vegetablebroth, cream and season to taste with salt, pepper and nutmeg. 7. Heat the oil in big skillet and fry the chicken breasts
on both sides, about 6 minutes each. 8. Put chicken on papertowl to absorb grease. 9. Arrange chicken on plates and put veggatables on it and pour sauce over meat. 10.Serve with rice.
From a german magazine
translated by Brigitte Sealing

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetables with Coconut Cream

Servings: 4 Servings

Ingredients:

1 medium Eggplant (Aubergine)
3 medium Zucchini
1 Red capsicum
1 Green capsicum
3 medium Carrots
250 g Green beans
300 g Pce of pumpkin
60 g Ghee
2 tablespoon Oil
2 Cloves garlic
1 small Red chilli, finely chopped
2 teaspoon Black mustard seeds
2 teaspoon Yellow mustard seeds
2 teaspoon Cummin seeds
1 cub Canned coconut cream
1 cub Plain yoghurt

Preparation:

Cut all vegetables into thin 6cm strips. Heat ghee and oil in large pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1 minute. Add vegetables, cook, stirring a few minutes or until vegetables are just tender; add coconut cream and yoghurt, stir until heated through.

Compiled: Imran C.
Posted to EAT-L Digest 25 October 96

Date: Sat, 26 Oct 1996 14:14:37 +1000

From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>

Vegetables with Cream Cheese Sauce

Servings: 1 Servings

Ingredients:

1 package Frozen vegetables (broccoli;cauliflower and carrots)(16 ounces)
2 tablespoon Butter
2 tablespoon Flour
1 cub Milk
4 ounce Cream cheese; softened
¼ teaspoon Salt
⅛ teaspoon Pepper
¼ cub Parmesan cheese

Preparation:

1. Cook vegetables until almost done; drain and place in casserole dish.

2. Melt butter in saucepan. Stir in flour until smooth; add milk, cream cheese, salt and pepper, stirring until thick.

3. Pour sauce over vegetables and sprinkle with Parmesan cheese.

4. Bake at 350º for 30 minutes. Yield: 4 servings.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 16, 1998

Vegetables with Peanut Sauce

Servings: 4 Servings

Ingredients:

THE SAUCE:
3 ½ cub -Water
3 tablespoon Natural peanut butter
2 tablespoon Cooking oil
1 medium Onion; chopped
4 medium Tomatoes; peeled, chopped
1 tablespoon Tomato puree
½ Green pepper
½ teaspoon Allspice
¼ teaspoon Thyme
Scotch Bonnet pepper to taste
½ teaspoon Paprika
1 Vegetable stock cube crumbled

THE VEGETABLES:
2 Yellow plantains
Peanut oil; for frying
1 tablespoon Butter (or margarine)
2 Carrots; cut lengthwise, then into thin sticks
½ pound Green beans; trimmed
1 medium Onion; sliced
Green onions; to garnish

Preparation:

SAUCE: Heat 1 cup of the water and add peanut butter, stir and allow to cook for 10 minutes, stirring to prevent sticking, then set aside. Put the oil into the saucepan, then add the onions and cook for 5 minutes together.
Add all the other sauce ingredients, and the rest of the water (2 ½ cups) and the peanut sauce. Stir well and simmer for 20 minutes.

VEGETABLES: Peel the plantain, and slice and fry in hot oil until brownish on both sides. Drain on paper towels. Put the butter (or margarine) into a pan, on a moderate heat, saute the carrots, beans and onions for 15 minutes, then serve the vegetables onto plates with the plantains, pour the sauce over the vegetables and garnish with green onions.

Source: Caribbean and African Cooking, by Rosamund Grant Typos by: Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetables, Chicken, and Cellophane Noondles

Servings: 6 Servings

Ingredients:

2 ounce Cellophane noodles
2 Skinned and boned chickenbreast halves
8 Whole mushroom
2 Whole carrot
1 Whole zucchini
4 Scallion
2 ounce Chinese cabbage, 4 leavesleft whole
3 Cloves garlic minced
1 tablespoon Olive oil
1 tablespoon Sesame oil
3 tablespoon Soy sauce
½ teaspoon Sugar
½ teaspoon Salt, optional

Preparation:

Cover cellophane noodles with warm water and set aside. Steam chicken breasts in a vegetable steamer. When cooked through (about 10 minutes), cut them into bite size pieces. Set aside. Cut mushrooms into think slices. Cut carrot and zucchini into juilienne strips. Cut green onions into 1 inch pieeces. Set aside. Remove the green leaf from the cabbage. Cut into bite-size pieces. Julienne the white part of the leaf. Set aside. Drain water from cellophane noodles. Saute garlic in both oils. Add vegetables and stir-fry until tender but crisp. Stir in chicken Stir in soy sauce, sugar, salt, and noodles. Mix to distribute sauce evenly. Serve over rice.
Per serving: 138 Calories; 5g Fat (34% calories from fat); 10g Protein; 14g Carbohydrate; 17mg Cholesterol; 803mg Sodium

Posted to Digest eat-lf.v096.n237

Recipe by: Eater's Choice/tpogue@idsonline.com

From: tpogue@ids2.idsonline.com (terry pogue)

Date: Wed, 4 Dec 1996 00:13:11 +0100

Vegetable-Salad Burritos

Servings: 4 Servings

Ingredients:

1 large Ripe tomato; cut into ½"dice
1 small Peeled seeded cucumber; cutinto ½" dice
1 small Avocado; cut into ½" dice
1 Serrano chile; seeded &minced
2 tablespoon Coarsely chopped cilantro
2 tablespoon Freshly squeezed lime juice
1 tablespoon Mayonnaise
Salt and freshly groundpepper
4 Six-inch flour tortillas

Preparation:

In a medium bowl, combine tomato, cucumber, avocado, chile, cilantro, lime juice, and maynnoalse. Season with salt and pepper. Divide mixture among the four toflillas; roll up. Cut each tortilla in half. Serve with the Chile-Rubbed Salmon and Black Beans and Corn.

Notes: If you prefer a burito with a milder taste, use jalapeno peppers, which are stightly larger and cooler than serrano chiles.

Recipe by: Martha Stewart Living - September 1997

Posted to recipelu-digest Volume 01 Number 551 by RecipeLu <recipelu@geocities.com> on Jan 18, 1998

Vegetable-Salmon Chowder

Servings: 1 Servings

Ingredients:

1 Chopped onion
1 Minced clove of garlic
2 tablespoon Butter
2 cub Each cooked diced carrot and
Potato
1 cub Milk
1 Can chicken broth (10 oz)
1 Can water (10 oz.)
1 Can salmon (drained)
Or 1 cup cooked salmon
¼ teaspoon Dried tarragon
Salt and pepper to taste

Preparation:

In large microwaveable bowl, cook onion and garlic with butter at high for 3 minutes or until softened. Stir in carrots and potatoes, milk, chicken broth, water, salmon, tarragon and salt and pepper to taste. Heat, covered, on high for 3 to 4 minutes or until steaming, stirring once.

Source: Oakville Journal. Aug. 20, 1996
Posted to MM-Recipes Digest V3 #229

Date: Fri, 23 Aug 1996 17:16:20 -0400

From: Cindy J Hartlin <cjhartlin@accent.net>

Vegetable-Sesame Pie

Servings: 1 Recipe

Ingredients:

CRUST:
1 cub AM Brown Rice Flour
¼ cub AM Hulled Sesame Seeds
2 tablespoon AM Unrefined Sesame Oil
2 tablespoon AM Sesame Tahini
¼ cub Water

FILLING:
3 tablespoon AM Unrefined Sesame Oil
½ Onion; minced
2 Garlic cloves; minced
2 cub Chopped turnips or potatoes
2 cub Chopped carrots
1 cub Finely chopped broccoli stems
¼ cub AM Sesame TahiniOR- Peanut Butter
2 teaspoon Cider vinegar
1 teaspoon Syrup or honey
¼ teaspoon Sea salt (optional)
1 tablespoon Tamari soy sauce
½ teaspoon Ginger

MIX:
3 tablespoon Arrowroot powder
½ cub Cold water

Preparation:

CRUST: Mix all ingredients together until evenly blended. Pat into deep 10" pie plate. Bake at 400 F. for 15 minutes.

FILLING: Preheat large skillet on medium heat. Add oil, onion and garlic; saute 1 minute. Add chopped vegetables; saute until almost tender, about 10 minutes. Add seasonings (last six ingredients). Stir.

Mix arrowroot or cornstarch in cold water. Stir into 1-½ cups more cold water or orange juice. Pour over vegetables. Lower heat. Stir and simmer until slightly thickened. Pour all over crust. Sprinkle with ½ cup chopped nuts. Bake at 375 F. for 45 minutes or until set.

Other vegetables may be substituted for those above, such as mushrooms, cauliflower, purple cabbage, celery, etc.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

Vegetable-Stuffed Chicken Breasts - Country Living

Servings: 4 Servings

Ingredients:

5 slice Whole-wheat bread
1 tablespoon Dried basil
1 tablespoon Dried oregano leaves
1 tablespoon Dried parsley
2 Whole chicken breasts;skinned, boned, and halved
4 tablespoon Olive oil
2 medium Carrots; peeled and cut intomatchstick-size strips
2 Leeks; white part only,cleaned and cut intomatchstick-size strips
½ cub Unsifted all-purpose flour
1 large Egg

Preparation:

1. In food processor fitted with chopping blade, combine bread, basil, oregano, and parsley. Process until crumbs form. Set aside on a piece of waxed paper,

2. Rinse chicken breasts and pat dry. Using a sharp knife, make a horizontal cut into each chicken breast to form pocket for vegetables.

3. In large skillet, heat 1 T oil over low heat. Add carrots and leeks; cover and cook for 5 minutes or until vegetables are tender.

4. While carrots and leeks are cooking, place flour on a plate and beat egg in a pie plate. Lightly coat both sides of each chicken breast with flour, dip into egg, and then generously coat both sides with herb bread crumbs.

5. Stuff each chicken breast with about 2 T carrot-leek mixture. In same skillet, heat 1 ½ T oil over medium heat. Carefully place stuffed chicken breasts into skillet. Cook until undersides have browned nicely, 7 to 10 minutes. Add remaining 1 ½ T oil to skillet; carefully turn breasts and cook until other sides are brown, about 7 to 10 minutes. Serve immediately.

Nutritional information per serving protein: 43 grams@ fat: 22 grams; carbohydrate: 37 grams; fiber-37 grams; sodium: 348 milligrams; cholesterol: 148 milligrams; calories: 516.

Country Living/June/93

Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998

Vegetable-Stuffed Green Peppers

Servings: 1 Servings

Ingredients:

2 large Green peppers
Salt
Water
2 cub Seasoned hot cooked corn ormixed vegetables

Preparation:

Here is a very tasty vegetarian dish.

Source:Good Housekeeping ILLustrated Cookbook

Cut peppers in half lengthwise;remove stem,seeds & membrane

In 3-quart saucepan over medium heat,in 1 inch boiling salted water,heat green peppers to boiling;cover & simmer for 5 minutes or till peppers are tender-crisp. Drain

Spoon seasoned hot cooked corn or a selection of cooked & chopped vegetables into the pepper halves. Serve hot

Posted to EAT-L Digest 28 Feb 97 by Ali Bello <Vbell2623@AOL.COM> on Mar 1, 1997.

Vegetable-Stuffed Meat Loaf

Servings: 8 Servings

Ingredients:

½ cub Carrot; shredded
½ cub Potato; shredded
1 tablespoon Oil
1 Egg; beaten
2 tablespoon Milk
½ cub Bread crumbs; fine & dry
3 tablespoon Parsley; snipped
½ teaspoon Onion salt
¼ teaspoon Garlic powder
¼ teaspoon Pepper
1 ½ pound Ground beef; lean
3 tablespoon Catsup
1 teaspoon Mustard; prepared

Preparation:

In a small skillet cook carrot and potato in hot oil till tender, stirring occasionally. In a medium mixing bowl combine egg and milk. Stir in bread crumbs, parsley, onion salt, garlic powder, and pepper. Add ground meat and mix well. Criscross three 18x2-inch foil strips atop a sheet of waxed paper. In the center of the foil strips pat half of the meat mixture into a 5-inch circle. Spread carrot mixture on meat circle to within ½" of edges. On another sheet of waxed paper, pat remaining meat mixture into a 6" circle.
Invert atop the first circle. Remove paper. Press edges of meat to seal well. Bringing up foil strips, transfer meat to a crockery cooker. (Leave Foil strips under meat during cooking). Press meat away from sides of the cooker. Cover; cook on low-heat setting for 9 ½-11 ½ hours or on high-heat setting for 3 ½-4 hours. In a bowl combine catsup and mustard.
Spread over meat. Cover; cook on low-heat or high-heat setting for additional 30 minutes. Using the foil strips, transfer meat loaf to a platter; discard the foil strips.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable-Stuffed Omelets/ginger Sauce

Servings: 2 Servings

Ingredients:

12 Asparagus spears; * see note
2 Carrots
2 Green onions
1 tablespoon Sweet and sour sauce
1 tablespoon Pineapple juice; or orangejuice
½ teaspoon Ginger root; grated
4 Eggs
2 tablespoon Water
2 teaspoon Cooking oil
2 tablespoon Nuts; ** see note
Radish; shredded
Cucumber; thinly sliced

Preparation:

* Prepare vegetables by cutting the asparagus into 3-inch lengths, the carrots into 3-inch sticks and green onions into 2-inch lengths. Shred radishes and slice cucumbers thin (optional ingredients) **Use toasted walnuts or almonds, chopped In a large saucepan, cook asparagus, carrots and green onions in a small amount of boiling, lightly salted water for 7-9 minutes until crisp-tender; drain well. Meanwhile for the sauce, stir together sweet-sour sauce, pineappple or orange juice and grated ginger root (or ⅛ teaspoon ground ginger) Set aside. For omelets, combine eggs and water in a small bowl. Use fork to beat until combined but not frothy.
In an 8-10 inch skillet with flared sides, heat 1 teaspoon of the oil until a drop of water sizzles. Lift and tilt pan to coat all sides of skillet.
Add ½ cup of egg mixture and cook over medium heat. As eggs set, run a spatula around the edge of the skillet; lift eggs and let uncooked portion flow underneath. When eggs are set but still shiny, transfer to a warm plate, cover with plastic wrap. Repeat with
remaining egg mixture and oil as needed to make 2 omelets. To assemble, spread some of the sauce onto each omelet. Arrange steamed vegetables on one quarter of each omelet, fanning vegetables to edge of omelets. Fold each omelet over vegetables; fold again. Top with additional sauce and sprinkle with nuts. Jo Anne Merrill recipe from my files.
Recipe By : Jo Anne Merrill

Posted to MC-Recipe Digest V1 #264

Date: Mon, 28 Oct 1996 21:36:31 +0800 (HKT)

From: Sweeney <sweeney@asiaonline.net>

Vegetable-Stuffed Trout

Servings: 2 Servings

Ingredients:

2 Trout, about½ pound each
1 tablespoon Margarine
2 tablespoon Lemon juice
1 Green pepper
½ Onion
Assorted seasonings(salt, pepper,bay leaf, basil,dried parsley, etc.)

Preparation:

Clean and scale the trout. Wash carefully. You can leave the heads on if you like.

Cut up the green pepper and onion into bite-size chunks. If you're feeling experimental, try adding a bit of tomato (or whatever).

Melt the margarine in a microwaveable dish big enough to accommodate the fish. Stir in the lemon juice. Roll the fish around in the lemon-butter mixture and sprinkle with seasonings to taste. Add the vegetables to the dish (don't put them in the trout yet).

Cover loosely to prevent spatters (a paper plate or wax paper works fine) and microwave on high power for about 7 minutes, or until the fish is opaque and flaky and the vegetables are tender. Flip the fish over and stir the vegetables once or twice during this time. Scoop some of the vegetables and sauce into the body cavity before serving.

NOTES:

* Stuffed trout cooked in a microwave oven -- I prefer fish cooked in the microwave to ordinary baked fish, because it doesn't get dried out. The texture is similar to what you get when you cook fish wrapped in aluminum foil outdoors over a wood fire. It's also much less work!

* This recipe is for a standard 600 to 700 watt microwave oven.

: Difficulty: easy if you know how to clean a trout.
: Time: 5 minutes preparation, 10 minutes cooking.
: Precision: No need to measure.

: Sandra Loosemore
: Evans & Sutherland Computer Corporation, Salt Lake City, Utah, USA : {decwrl, utah-gr!uplherc}!esunix!loosemor

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetable-Stuffed Turkey Breast

Servings: 12 Servings

Ingredients:

1 tablespoon Salad Oil
1 medium Onion; chopped
2 Cloves Garlic; crushed
1 package (10 0Z) Frozen Leaf Spinach;thawed
1 can Chicken Broth; divided
½ teaspoon Poultry Seasoning
½ teaspoon Salt
⅛ teaspoon Pepper
5 pound Turkey Breast; boned
1 small Red Pepper; julienned
1 small Yellow Pepper; julienned
½ cub Reduced-Calorie ItalianSalad Dressing
2 tablespoon Cornstarch

Preparation:

1. In skillet, heat 1 tablespoon salad oil. Add onion and garlic; saute 3 minutes, until onion is just tender. Add spinach, ½ cup broth, the poultry seasoning, salt and pepper. Cook, uncovered, 2 minutes, or until liquid has evaporated.

2. Preheat oven to 325. Place turkey, skin side down, on work surface. With knife, butterfly breast, making horizontal cuts in thickest part. Spread spinach mixture over breast to within 1 inch of edge. Arrange pepper strips down center. Bring long edges together and form a roll. With kitchen string, tie securely. Place roll on rack in roasting pan; brush with dressing.

3. Roast 1 hour; pour remaining broth over turkey. Roast 1 ¼ hours longer, or until meat thermometer registers 170. Place on carving board; for easier slicing, let stand 10 minutes.

4. Place cornstarch in small bowl; blend in ¼ cup water; set aside. Place roasting pan on range; over high heat, stir to loosen brown bits. Strain into small saucepan; spoon off fat. Stir in cornstarch mixture. Bring to boiling; cook, stirring, 1 minute, until thickened. Serve with turkey.

Recipe by: McCall's

Posted to recipelu-digest Volume 01 Number 388 by James and Susan Kirkland <kirkland@gj.net> on Dec 20, 1997

Vegetable-Style Rarebit

Servings: 2 Servings

Ingredients:

¼ cub Cabbage, finely chopped
¼ cub Carrot, finely chopped
2 tablespoon Green pepper, finely chopped
2 tablespoon Celery, finely chopped
2 tablespoon Onion, finely chopped
2 tablespoon Radishes, finely chopped
2 Bread, whole wheat, toasted
1 cub Cheese, cheddar, shredded
¼ cub Alfalfa sprouts
Red pepper (dash)

Preparation:

Combine first 6 ingredients. Top each slice of toast with ½ cup of vegetable mixture. Place slices on baking sheet. In a small saucepan combine cheese, pepper, and 2 Tablespoons water. Cook and stir till cheese is melted. Spoon over sandwiches. Broil 4-inches from heat for 5 minutes or till cheese is bubbly. Transfer to serving plates. Top with sprouts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian "Chicken" Broth

Servings: 1 Servings

Ingredients:

12 cub Water
1 tablespoon Salt
3 large Carrots; peeled or scrubbedwell, cut in chunks
2 medium Onions; cut in chinks
12 Good sized garlic cloves; atleast, halved but notpeeled
2 Scallions or 1 leek; thinlysliced
¾ teaspoon Tumeric
Lots of freshly ground blackpepper
Handful of chopped parsley

Preparation:

I made this for our seder to serve with matzoh balls and no one even missed the chicken! This is based on Mollie Katzen's "Not-Chicken Soup" (from her "Still Life with Menu" ) with a few changes. She suggests adding a peeled parsnip (which I didn't have) and a handful of mushrooms (which I loathe).
This is how I did it and it came out fantastic!

1. Combine everything in a large soup pot and bring to a boil. Lower heat to simmer, partially cover.

2. Cook slowly for about 1 ½ hours. Turn off the heat and let cool to room temperature. Strain the vegetables through a sieve. Leave as is if you want a clear broth or press the vegetables through the seive for a cloudy but more robustly flavored broth.

3. Serve with matzoh balls, refrigerate, or freeze.

Posted to JEWISH-FOOD digest by Melisa Crosby & Will Underwood <melcro@vr-net.com> on Apr 12, 1998

Vegetarian "No Tom" Turkey

Servings: 8 Servings

Ingredients:

2 cub Brown rice
4 tablespoon Powdered vegetarian
Chicken-
Flavored broth
5 ½ cub ;water -- divided
¾ cub Wild rice
1 teaspoon Each:
Sage
Rosemary
2 teaspoon Thyme -- divided
5 tablespoon Butter -- divided
1 Onion -- chopped
5 Celery stalks -- chopped
1 teaspoon Dill
2 teaspoon Onion salt
1 pound Mushrooms
2 teaspoon Garlic powder
1 pound Meat of Wheat Chicken style
OR
1 pound Meat of Wheat Sausage style
1 pound Monterey Jack cheese --
Grated
16 ounce Pepperidge Farm Herb stfng
Salt and pepper to taste
5 teaspoon Poultry seasoning (or more)
Pecan halves -- for garnish

Preparation:

Saute the brown rice with 4 T powdered broth in 2 T oil for 4 minutes.

Cook in 4 cups of water for 1 hour or until absorbed.

Cook wild rice, sage, rosemary, and 1 t thyme in 1.5 c water for 1 hour.

Saute the chopped onion and celery with 2 T butter, dill and onion salt.

Slice and saute the mushrooms with 2 T butter, garlic powder and 1 t thyme, until =well=done.

Combine all ingredients with the Meat ofWheat, cheese, stuffing, salt and pepper and poultry seasoning.

In baking pan, shape like a turkey, garnish with pecan halves and bake for 30-45 minutes at 375 degrees. Serve with cranberry sauce and mushroom gravy. Serves 8 & leftoers are great.

Recipe by Judith Lamb-Lion, from Meat of Wheat chicken style ad in Vegetarian Times, Nov. 93/MM by DEEANNE

Recipe By :

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetarian Barley and Bean Soup

Servings: 10 Servings

Ingredients:

1 cub Chopped onion
2 Garlic cloves; minced
1 tablespoon Vegetable oil
6 cub Water
28 ounce Canned tomatoes, chopped undrained
1 can VAN CAMP's Kidney Beans,15oz drained
9 ounce Frozen green beans or peas
1 cub Sliced carrots
1 cub Sliced mushrooms
½ cub Medium QUAKER Barley*
1 teaspoon Basil
½ teaspoon Oregano
½ teaspoon Salt (optional)
¼ teaspoon Black pepper

Preparation:

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Add additional water if soup becomes too thick upon standing.

Ten 1-cup servings

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 5 cups. Prepare recipe as directed above except simmer 15 to 20 minutes or until barley is tender, stirring occasionally.

Nutrition Information: 1 cup
* Calories 120
* Protein 5g
* Carbohydrate 22g
* Fat 2g
* Cholesterol 0mg
* Dietary Fiber 5g
* Sodium 300mg
* Percent of Calories from Fat: 13%

Exchanges: Starch/Bread 1, Vegetable 1-½

Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip

Vegetarian Barley-Vegetable Soup

Servings: 10 Servings

Ingredients:

2 Med Onions, peeled & diced
2 Lg Carrots, scraped & diced
2 Stalks Celery, chopped
3 tablespoon Butter or margarine
1 can Tomatoes, chopped-1 lb 12 oz
8 cub Water
1 teaspoon Dried Basil
½ teaspoon Dried Thyme
2 teaspoon Salt
¼ teaspoon Pepper
1 cub Pearl Barley
2 cub Frozen green beans or peas *
1 tablespoon Chopped fresh Dill

Preparation:

* (cut up up the frozen green beans or green peas to make 2 cups) Saute onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly, covered, 1 ½ hours, until barley is tender. Stir in beans or peas during last 10 minutes of cooking. Remove from heat and stir in dill.
Serves 10-12. Good for informal lunch or supper.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Breakfast "Sausage"

Servings: 2 Servings

Ingredients:

1 cub Uncooked oatmeal
3 Egg whites -or-
2 Egg-equivalent of eggsubstitute
1 teaspoon Ground sage
1 teaspoon Ground fennel
1 dash Ground rosemary
1 dash Parsley
1 dash Dill
Salt and black pepper totaste

Preparation:

Date: Wed, 24 Apr 1996 11:57:13 -0400

From: lciano@aurora.liunet.edu (Linda)
A couple of weeks ago someone posted a request for a recipe for vegetarian breakfast "sausage". Well, a few days ago (funny how synchronicity works, isn'tit?) my mother passed along the following recipe, adapted from a WWII-era recipe for meatless sausage.

Mix all ingredients well and form into four patties. Brown in a non-stick skillet (this has a tendency to stick, so you might want to use a *light* spray of non-stick cooking spray). To the skillet add 3 cups of vegetable stock, or 3 cups of water mixed with a veggie boullion cube. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Remove patties from liquid, and re-brown before serving (they should be very dark brown and a little crispy on the outside). The leftover liquid can be thickened with a little flour to make a nice gravy to pour over the "sausage". The trick to this recipe is to make the patties properly. If you pack them too tightly, the middles will become glutinous; if they are not packed tightly enough they will fall apart. Doublingthe recipe works well. If you're not going to use the patties right away, do not re-brown after boiling; save the re-browning for just before serving. They will keep several days in the refrigerator.

FATFREE DIGEST V96 #114

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Brunswick Stew

Servings: 1 Servings

Ingredients:

2 cub Chopped onion
2 Garlic cloves
3 tablespoon Liquid for sauteing
1 cub Chopped carrots
1 cub Chopped zucchini or summersquash
1 cub Chopped potatoes
2 cub Chopped fresh tomatoes (or16 oz. can whole tomatoesw/juice)
4 cub Vegetable stock
1 ½ cub Sliced fresh okra (or 10 oz.frozen)
1 ½ cub Fresh cut corn (10 oz.frozen or 10 oz. canw/liquid)
2 cub Fresh lima beans orblack-eyed peas (10 oz.frozen)
3 tablespoon Vegetarian Worcestershiresauce
½ teaspoon Tabasco or other hot sauce
3 tablespoon Molasses or brown sugar
1 ½ tablespoon Vinegar
Salt & pepper to taste
3 tablespoon Catsup or barbeque sauce(optional)
1 tablespoon Cornstarch dissolved in:
¼ cub Water (optional)
Tabasco to taste
Grated ff cheddar cheese
Chopped scallions

Preparation:

In a large stewpot saute onions & garlic until golden. Add carrots and saute for 3 min. Add zucchini or summer squash, potatoes, tomatoes and stock. Bring to simmer, add the okra, corn, and limas/black eyed peas.
Season w/ Worcestershire, Tabasco, molasses/brown sugar, vinegar, salt and pepper and catsup/barbeque sauce (if desired).

Simmer carefully for 30 min or until vegetables are tender. You can't overcook the stew but you can burn it.

Thicken w/ cornstarch if desired. Add more Tabasco and garnish w/cheese and scallions if desired.

Posted to Digest eat-lf.v097.n076 by bmann@jcn1.com (Beverly Manning) on Mar 21, 1997

Vegetarian Burgers

Servings: 6 Patties

Ingredients:

1 Celery stalk
1 small Onion
1 Scallion
1 Garlic clove
1 cub Cooked barley, drained (orsubstitute cooked brownrice or cooked crackedwheat
1 cub Slightly cooked chick peas,drained (canned is fine, orsubstitute cooked navy,pinto or soy beans)
½ cub Instant uncooked oatmeal
⅛ teaspoon Salt
1 teaspoon Paprika
½ teaspoon Dried basil
2 tablespoon Soy sauce
¼ teaspoon Ground black pepper
Olive oil as needed

Preparation:

In a blender, finely chop celery, onion, scallion and garlic OR dice them by hand finely. Set aside.

In a large mixing bowl, combine the barley, chick peas, oatmeal, salt, paprika, basil, soy sauce and pepper. Mix them thoroughly with a wooden spoon or with your hands. Add the chopped celery, onion, scallion and garlic to the barley mixture and mix again.

Shape into six burgers. Heat olive oil in a nonstick skillet. Add burgers and brown 5-7 minutes on each side. Or bake the patties at 350'F. on a lightly oiled cookie sheet for 25 minutes.

Serve on a hamburger bun with sprouts and tomato slices or ketchup.

Nutritional analysis per serving: 149.6 calories; 5.2 grams total fat; (0.7 grams saturated fat); 4.5 grams protein; 20.5 grams carbohydrates; trace milligrams cholesterol; 349.8 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Vegetarian Burgers (The Uncow Burger)

Servings: 6 Servings

Ingredients:

1 cub Canned butter beans
¾ cub Bulgur; cooked
¾ cub Barley; cooked
½ cub Quick oatmeal; uncooked
1 ½ tablespoon Soy sauce
2 tablespoon Barbecue sauce
1 teaspoon Dried basil
½ cub Onions; finely chopped
1 Clove garlic; finely minced
1 Stalk celery; chopped
1 teaspoon Salt
Pepper to taste

Preparation:

With a fork or potato masher, mash beans just slightly. They should be chunky, not pureed. Add the rest of the ingredients and form 6 patties.
Spray skillet with oil and brown patties on both sides.

Recipe By : Jadi Christian

Posted to Digest eat-lf.v096.n170

Date: Sat, 28 Sep 1996 16:57:42 EDT

From: jadi@juno.com (Jadi Christian)

Vegetarian Burritos Grande

Servings: 6 Servings

Ingredients:

BASTING OIL:
1/3 cub Olive oil
3 Garlic cloves, minced
1 tablespoon Cilantro, chopped
½ teaspoon Gumin
¼ teaspoon Red chile flakes, crushed
¼ teaspoon Oregano

BURRITO FILLING:
1 Red bell pepper
1 Green bell pepper
1 Yellow bell pepper
1 Anaheim pepper
3 medium Yellow squash
1 large Red onion, sliced
6 Flour tortillas
3 cub Black beans, cooked
¼ cub Cilantro, chopped

Preparation:

OIL: Combine all ingredients for basting oil in a small bowl. Cover & set aside at room temperature for at least 2 hours.

FILLING: Cut peppers, bell & chile, along with the squash in half, lengthwise. Remove seeds from the peppers. Using a pastry brush, coat them with the basting oil. Grill under a broiler or on a prepared grill.
Baste & turn until tender, about 5 minutes per side. Remove from heat & when cool enough to handle, chop.

TO ASSEMBLE: Spoon beans slightly off centre on tortilla & top with grilled vegetables & cilantro. Fold & eat.

"Vegetarian Gourmet" Spring, 1995

Posted to MealMaster Recipes List, Digest #154

Date: Sun, 02 Jun 1996 17:20:44 -0400

From: Helene Rotondo <Helene.Rotondo@csionline.com>

Vegetarian Cabbage Rolls

Servings: 12 Servings

Ingredients:

2 Cabbage head

FILLING:
¾ cub Barley
¾ cub Bulgur
6 cub Water; salted if desired
1 cub Rice
1 large Onions
1 tablespoon Paprika
½ teaspoon Chili powder
4 Garlic cloves, crushed
½ cub Pine nuts
10 ½ ounce Tofu, firm
½ bunch Parsley; chopped
6 tablespoon Sauce, soy
4 tablespoon Molasses
2 tablespoon Oil, sesame

SAUCE, PER BATCH:
2 cub Prego
¼ teaspoon Sea salt
¼ teaspoon Onion powder
⅛ teaspoon Garlic powder
⅛ teaspoon Chili powder
1 tablespoon Sugar, brown
1 ½ tablespoon Vinegar, wine

SAUCE, REMAINING BATCHES:
6 cub Prego
¾ teaspoon Sea salt
¾ teaspoon Onion powder
⅜ teaspoon Garlic powder
⅜ teaspoon Chili powder
3 tablespoon Sugar, brown
4 ½ tablespoon Vinegar, wine

Preparation:

Filling: Precook grains in water until done. Crush tofu. Saute remaining ingredients in oil until cooked and add cooked grains. Sauce: Season tomato sauce with remaining ingredients. Cabbage: Core cabbage and cook in boiling water for several minutes. Pull leaves away as they soften. Cut out hard core of leaf. Cut largest leaves in half. Preheat oven to 300. Oil 9"x13" casserole. Place enough tomato sauce to cover bottom. Fill cabbage leaves with cooked filling and wrap, tucking sides and ends in to form neat rolls.
Place rolls snugly in casserole against each other. Spoon remaining sauce over. Cover tightly and bake 2 hours. Leave in oven until serving time.

Vegetarian Cassoulet

Servings: 4 Servings

Ingredients:

1 ounce Dried wild mushrooms
1 pound Mushrooms
2 ½ tablespoon Olive Oil
3 large Garlic cloves; chopped
1 can Diced Tomatoes; (14½-Oz.) drained
2 tablespoon Water
1 teaspoon Dried Thyme; crumbled
2 tablespoon Fresh Basil; chopped
1 package Frozen pearl onions;(10-Oz.)
Salt And Pepper; to taste
2 can Great Northern Beans; (15Oz.) drained
¼ cub Bread crumbs

Preparation:

Place the dried mushrooms in a bowl and pour in enough boiling water to cover. Push any floating mushrooms to the bottom. Allow to soak for 5 minutes. Remove the mushrooms from the water and cut into small pieces.
Discard the stems. The white mushrooms should be halved. Heat 2 tablespoons oil in a large, heavy, nonreactive casserole over medium heat.
Stir in the garlic and saute for 10 seconds. Then add the tomatoes and cook 1 minute over high heat. Add 2 tablespoons water, the dried mushrooms that soaked and the herbs. Stir and bring to a slow boil. Add the baby onions, white mushrooms and season with salt and pepper. Stir the mixture and return to a boil. Cover and simmer, stirring occasionally, about 10 minutes or until mushrooms are tender. Gently mix in the beans and heat through on low heat. Taste and adjust the seasonings. Heat the broiler. Spoon the mixture into a 9 or 10-cup casserole. Sprinkle with the bread crumbs. You may also sprinkle with 1 tablespoon oil. Broil about 1 minute or until the crumbs brown. WATCH CAREFULLY SO THIS DOES NOT BURN.

Recipe By : Sun-Sentinel (2-8-96)

Posted to EAT-L Digest 01 Oct 96

Date: Wed, 2 Oct 1996 07:20:41 -0300

From: Betsy Burtis <ebburtis@IX.NETCOM.COM>

Vegetarian Chef Salad

Servings: 1 Servings

Ingredients:

2 cub Basic free salad (seerecipe)
2 tablespoon Cheddar cheese; diced
2 tablespoon Swiss cheese; diced
¼ cub Garbanzo beans
2 tablespoon Peanuts
1 slice Whole whaet bread; toastedand cut into cubes

Preparation:

Date: 27 Apr 96 22:29:18 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Source: - Vegetarian Cooking for Diabetics

In a large bowl mix the basic free salad with cheeses and garbanzo beans.
Top with the wheat bread cubes

1 serving = 3 meat, 2 fat, 1 bread

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #119

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Chili

Servings: 6 Servings

Ingredients:

1 medium Onion; thinly sliced
½ Green bell pepper; diced
2 tablespoon Butter or margarine
1 Garlic clove; minced
2 tablespoon Chili powder
28 ounce Canned whole tomatoes crushed
3 cub Cooked/canned kidney beans
Salt, pepper
1 ½ cub Shredded cheddar cheese
3 cub Hot cooked brown rice
½ cub Chopped green onions

Preparation:

Saute onion and green pepper in butter until tender. Stir in garlic, chili powder, tomatoes and beans. Season to taste with salt and pepper. Simmer 10 minutes. Add cheese and cook, stirring, until melted. Spoon into individual mounds of rice. Garnish with green onions.

Vegetarian Chili

Servings: 2 Servings

Ingredients:

½ medium Onion, diced
1 can Refried beans (watch outfor lard)
1 tablespoon Chili powder
½ teaspoon Garlic powder
cup water
1 can Tomato sauce
1 teaspoon Sugar

Preparation:

Bring water to boil. Add onion and cook on med. boil till fairly transparent. Reduce heat to low. Add remaining ingredients. Stir till beans are smooth and heated, a minute or two. I ate it with a dollop of sour cream and some raw diced onion but it is good without any garnish at all. I hope you like it, Connie.

Source: Unknown Posted by: Unknown [AOL] Hawk's Kitchen Kollection - 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Chili

Servings: 8 Servings

Ingredients:

2 ½ cub Kidney beans, dried, soaked
3 teaspoon Salt
1 cub Tomato juice
1 cub Bulghur, raw
2 tablespoon Olive oil
2 medium Onions, coarsely chopped
4 medium Garlic cloves, crushed
3 Celery stalks, coarse chopped
3 Carrots, coarsely chopped
4 Tomatoes, coarsely chopped
1 tablespoon Lemon juice, fresh
2 tablespoon Red chile, hot, ground
3 tablespoon Red chile, mild, ground
1 teaspoon Cumin, ground
½ teaspoon Oregano, dried, preferably Mexican
1 teaspoon Basil, dried
Black pepper, freshly ground
1 ½ Bell pepper(s)

Preparation:

1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching.

2. Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside.

3. Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and cook until the onions are translucent. Add the celery, carrots, tomatoes, lemon juice, and all the spices - including the remaining salt - to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes.

4. Add the kidney beans, the water in which they cooked, and the bulghur to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat. The chili may be thick - add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot. Taste and adjust seasonings.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

Vegetarian Chili #1

Servings: 8 Servings

Ingredients:

2 -(up to)
3 medium Onions; chopped small
1 large Capsicum (bellpepper??); chopped small
200 g Button mushrooms; slicedthrough the stem; about 4mmwidth slices
4 Cloves garlic; crushed
800 g Italian tinned tomatoes;chopped
800 g Kidney beans; tinned,drained and rinsed
4 tablespoon Olive oil
2 teaspoon Chopped chile
2 teaspoon Turmeric
1 teaspoon Oregano
2 Bay leaves

Preparation:

This recipe is from my head so please excuse the "translation", it began with having minced beef and red wine in the ingredients but has gradually mutated over the years. (n.b. 200gms = about 7oz).

Heat oil over a medium heat in a heavy based saucepan, when hot add the chopped onion and crushed garlic, fry for a few minutes, add the chopped capsicum and fry a little longer, add the mushrooms and continue till mushrooms are just cooked. (The reason for this, is so the capsicum and mushrooms are not overcooked especially the mushrooms).

Then add all the remaining ingredients, I usually start with the Tomatoes and end with the Chile. Bring the pan to a gentle simmer, and simmer covered/semi-covered for at least an hour, I try and leave mine for 2 hours.

I check the consistency as I go, trying to leave the lid on, then if there appears too much liquid, leaving it partially on, etc.. stirring occasionally to prevent sticking. Depends how long I am cooking it for.

A "Crock" pot would probably be ideal for this but I do not have one.

The sauce should end up relatively thick.

~ The reason I add the chile last is because I add all the rest of the ingredients, stir them in, then remove a couple of ladels full and cook that seperately for my 8 year old who doesn't appreciate the pleasures of chile yet. She has been eating this since 8 months old (mashed up).

~ We prefer to eat this dish with fresh crusty bread, but are also known to have it with rice, pasta, as the base for Nachos or Tachos, or in "Jaffels" (toasted sandwiches).

~ It freezes well - very handy for those evenings where the cupboard is bare.

~ Leave out the mushrooms and kidney beans and it makes a reasonable Salsa.

steve@musca.digicon-brs.com.au Brisbane, Australia

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Chili #2

Servings: 6 Servings

Ingredients:

2 ½ cub Raw kidney beans
1 cub Raw bulghar
1 cub Tomato juice
4 Cloves crushed garlic
1 ½ cub Chopped onion
1 cub Chopped celery
1 cub Chopped carrots
1 cub Chopped green peppers
2 cub Chpped; fresh tomatoes
½ Lemon; juice of
1 teaspoon Ground cumin
1 teaspoon Basil
1 teaspoon Chili powder; (more totaste)
Salt and pepper
3 tablespoon Tomato paste
3 tablespoon Dry red wine
1 dash Cayenne (more to taste)
3 tablespoon Olive oil for saute (about)

Preparation:

NOTE: Start beans 4-5 hours early. Several hours to prepare and cook.

1. Put kidney beans in a saucepan and cover them with 6 cups of water.
Soak 3-4 hours. Add extra water and 1 tsp. salt. Cook until tender (about 1 hour) Watch the water level, and add more, if necessary.

2. Heat tomato juice to a boil. Pour over raw bulghar. Cover and let stand at least 15 min. (It will be crunchy, so it can absorb more later.)

3. Saute' onions and garlic in olive oil. Add carrots, celery and spices. when vegetables are almost done, add peppers. Cook until tender.

4. Combine all ingredients and heat together gently - either in kettle over double boiler, or covered in a moderate oven. Served topped with cheese and parsley. ROBERT F PARZICK <FSRFP@aurora.alaska.edu>

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Chili #3

Servings: 8 Servings

Ingredients:

1/3 cub Olive oil

PILE #1:
¼ teaspoon Red pepper flakes
1 tablespoon Ground cumin
¾ teaspoon Dried basil
2 tablespoon Chili powder
¾ teaspoon Dried oregano
2 teaspoon Salt
½ teaspoon Pepper
2 cub Onions; finely chopped
¾ cub Celery; chopped
1 cub Green peppers; chopped
1 cub Carrots; chopped
1 tablespoon Garlic; minced
2 cub Mushrooms; chopped

PILE #2:
2 cub Tomato juice
¾ cub Bulgar wheat
2 cub Chopped tomatoes
2 cub Kidney beans; undrained(20-oz can)
½ teaspoon Tabasco sauce
2 tablespoon Lemon juice
3 tablespoon Tomato paste
1 tablespoon Worcestershire sauce
¼ cub Dry red or white wine
2 tablespoon Canned green chilies;chopped, or to taste

Preparation:

Recipe by: trotz@ilm.pfc.mit.edu (Seth Trotz) From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

Date: Mon, 6 May 1996 10:35:57 GMT

Have all the ingredients ready. Heat the olive oil in a large skillet. Over high heat, add pile #1. Cook, stirring, for 1-2 minutes. Add pile #2. Bring to a boil, stirring. Reduce the heat and simmer for 20 minutes, uncovered.
If too thick, the chili can be thinned with additional tomato juice.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #72

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Chili #4

Servings: 4 Servings

Ingredients:

1 ¼ cub Tomatoes; canned
¾ cub Bulgur
2 tablespoon Vegetable oil
1 medium Onion; chopped
3 Stalks celery; chopped
3 Carrot; chopped
1 tablespoon Lemon juice
5 tablespoon Chili powder
4 Cloves garlic; minced
1 ½ teaspoon Pepper
1 teaspoon Cumin
1 teaspoon Basil
½ teaspoon Oregano
1 ½ cub Green pepper; chopped
1 ½ cub Kidney beans; canned,drained
1 ¾ cub Garbanzo beans; drained
2 cub Tomato juice

Preparation:

Recipe by: TV Guide From: "The Gordon's" <gordonk@nbnet.nb.ca>

Date: Mon, 6 May 1996 08:33:47 -0300

Drain tomatoes and reserve liquid. Chop tomatoes coarsely and set aside.
Bring 1 cup reserved liquid to boil over medium heat. Remove pan from heat and stir in bulgar. Heat oil in heavy, deep skillet over medium low heat.
Add onion and cool until translucent, about 10 min., stirring frequently.
Add tomatoes, celery, carrots, lemon juice and spices, and cook until vegetables are almost tender, about 15 minutes, stirring frequently. Add bell peppers and cook until tender, about 10 min. Mix in bulgar, kidney beans, garbanzo beans and 2 cups tomato juice. Reduce heat and simmer 30 min., stirring occasionally ( add remaining tomatoe liquid if necessary).

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #72

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Chili (Made in "Piles")

Servings: 10 Servings

Ingredients:

1/3 cub Olive Oil

PILE #1:
¼ teaspoon Red Pepper Flakes
1 tablespoon Ground Cumin
¾ teaspoon Dried Basil
2 tablespoon Chili Powder
¾ teaspoon Dried Oregano
2 teaspoon Salt
½ teaspoon Pepper
2 cub Onions; finely chopped
¾ cub Celery; chopped
1 cub Green Peppers; chopped
1 cub Carrots; chopped
1 tablespoon Garlic; minced
2 cub Mushrooms; chopped

PILE #2:
2 cub Tomato Juice
¾ cub Bulgur
2 cub Chopped Tomatoes
2 cub Kidney Beans; Undrained
½ teaspoon Tabasco Sauce; optional
2 tablespoon Lemon Juice
3 tablespoon Tomato Paste
1 tablespoon Worcestershire Sauce
¼ cub Red wine; dry
2 tablespoon Green chiles; chopped

Preparation:

Have all the ingredients ready. Heat the olive oil in a large skillet. Over high heat, add pile #1. Cook, stirring, for 1-2 minutes. Add pile #2. Bring to a boil, stirring. Reduce the heat and simmer for 20 minutes, uncovered.
If too thick, the chili can be thinned with additional tomato juice.
Recipe By : trotz@ilm.pfc.mit.edu (Seth Trotz)

Posted to EAT-L Digest 7 October 96

Date: Tue, 8 Oct 1996 18:40:58 -0400

From: "Sharon L. Nardo" <snardo@ONRAMP.NET>

NOTES : here is a vegetarian chili recipe which is really delicious. Don't let the moderately long list of ingredients throw you. As is

indicated, all the work consists of chopping and measuring. It is

cooked in essentially two steps . It could not be simpler! [Note, I do

not know the origin of this recipe. I believe it is from a commercial

cookbook. My apologies to the author.] [The ingredients for this

recipe are organized into two piles since everything but the oil is

added in two batches.]

Vegetarian Chili Con Carne

Servings: 8 Servings

Ingredients:

1 ¼ cub Kidney beans
1 medium Onion; chopped
2 Cl Garlic; crushed
1 ¼ cub Carrots; chopped fine
1 ¼ cub Green beans; chopped
½ cub Combined red and green peppe
¼ cub Water
½ teaspoon Chili powder
½ teaspoon Cumin
1 15 ounce can stewed tomatoes
¼ cub Tomato paste

Preparation:

Recipe by: Complete Taste Of Life Preparation Time: 0:15 Preheat oven at 350. Place onion, garlic, carrot, green beans, and peppers in a casserole dish. Add water, chili powder, cumin, tomatoes, and tomato paste to mixture. Bake for 20 to 30 minutes.

From: matejkrf@Picard.ml.wpafb.af.mil (Richard F. Matejka). Fatfree Digest [Volume 9 Issue 44] August 4, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Amount

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetarian Chili in Sweet Potato Boats

Servings: 6 Servings

Ingredients:

6 large Sweet potatoes
1 tablespoon Olive oil
2 Sweet green peppers, diced
2 Onions, chopped
2 Garlic cloves, minced
1 tablespoon Chili powder
2 teaspoon Ground cumin
1 teaspoon Ground coriander
Salt
Pepper
28 ounce Canned tomatoes, chopped
14 ounce Canned black beans,drained and rinsed
1 cub Corn nibblets
¼ cub Fresh coriander, chopped,or parsley
1/3 cub Plain yogurt
Fresh coriander leaves
Lime wedges

Preparation:

Place sweet potatoes on baking sheet; pierce all over with fork. Bake in 400F 200C oven for about 1 hour and 25 minutes or until tender.

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook green peppers, onions, garlic, chili powder, cumin, coriander, ½ ts salt and ¼ ts pepper, stirring, for 10 minutes. Stir in tomatoes and black beans; bring to boil. Reduce heat and simmer, covered, for 20 minutes. Stir in corn and 2 tb of the chopped coriander, cook, uncovered, for 5 minutes.

Place sweet potatoes on plates; slit lengthwise through middle and mash inside slightly with fork. Season with salt and pepper to taste. Using back of spoon, make hollows in sweet potatoes and spoon in chili mixture. Top with spoonful of yogurt and sprinkle with remaining chopped coriander.
Garnish with coriander leaves and lime. Source: Canadian Living magazine [Mar 95] cover story

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Chili Texas Style

Servings: 6 Servings

Ingredients:

2 cub Granule burger
2 cub Boiling water
¼ cub Salad oil
1 cub Chopped onions
1 ½ medium Diced green pepper
2 Crushed garlic cloves
1 ounce can whole tomatoes
2 ounce can cooked kidneybeans
3 ounce can tomato paste/sauce
1 cub Water
1 tablespoon Chili powder
½ teaspoon Cumin powder
4 tablespoon Sugar
2 teaspoon Salt
1 teaspoon Oregano leaves

Preparation:

Good slow pot recipe. Longer cooking enhances the flavor.
Soak granule burger in boiling water for 10 minutes or more.
Place oil in heavy saucepan. Combine onions, green pepper, garlic and saute inoil. Add the granule burger to the sauteed vegetables, cook for 5 minutes. Add the rest of the ingredients. Simmer at least 1 hour.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Chili with Rice

Servings: 4 Servings

Ingredients:

15 ½ ounce Can Red Kidney Beans *
8 ounce Can Tomato Sauce
½ cub Chopped onion
1 teaspoon Sugar
14 ½ ounce Can Tomatoes, cut up
2 cub Hot cooked Rice
15 ounce Can Great Northern Beans *
¾ cub Chopped Green Pepper
1 tablespoon Chili powder
½ teaspoon Dried Basil, crushed
2 Cloves Garlic, minced

Preparation:

* drained

Place all ingredients except cooked rice in a large saucepan. Add 1 cup water. Tomatoes should be undrained. Bring to boiling, reduce heat.
Simmer. covered, for 15 minutes, stirring occasionally. I like to add a shot of Tobasco sauce at this point.
Top each serving of chili with ½ cup hot cooked rice.
********************************************************** Per serving: 405 calories, 19 g protein, 20 g carbohydrates, 2 g fat, 0 mg cholesterol, 1028 mg sodium, 1339 mg potassium.

Recipes culled from Better Homes and Gardens "Diet Recipe Card Library".

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip

Vegetarian Chili with Rice (Ff)

Servings: 1 Servings

Ingredients:

3 can Pinto beans
1 large Can crushed tomatoes
1 large Onion, chopped
½ cub Vegetable stock
1 tablespoon Garlic
1 tablespoon Cumin
2 Packets achiote (annato mix
In ethnic section of
Grocery)
1 tablespoon Parsley
2 tablespoon Paprika
2 tablespoon Hot sauce

Preparation:

Saute onions, cumin, parsley, garlic and paprika in vegetable stock in large stock pot. Add pinto beans, tomato, and achiote and simmer for about 1 hour. Add about 4 cups of cooked brown rice and let stand for about 1 hour.

I usually make this in a crock pot. Just add sauted onions and spices to the rest of the ingredients in a crock pot and let it cook overnight.

I add the cooked rice the next morning and leave the pot on all day.

The chili usually comes out quite runny until you add the cooked rice and let it sit. The rice absorbes most of the moisture leaving a thick hearty chili.

I use the Lundberg Farms rice blends especially the japonica blend and the christmas blend.

Posted by cscalzi@hi.com (Casey Scalzi) to the Fatfree Digest [Volume 13 Issue 23] Dec. 23, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Chili with Tempeh

Servings: 8 Servings

Ingredients:

8 ounce Tempeh
2 tablespoon Soy sauce
3 tablespoon Water
5 teaspoon Minced garlic
1 ½ cub Chopped onion
3 tablespoon Vegetable broth
1 cub Chopped carrots
3 cub Chopped fresh tomatoes
½ pound Chopped kale
½ Lemon; juice of
1 teaspoon Ground cumin
1 teaspoon Basil
1 teaspoon Chili powder; or more
3 tablespoon Tomato paste
38 ounce Kidney beans; canned
1 cub Chopped green bell pepper
1 cub Bulgur; soaked

Preparation:

From: PatH <phannema@wizard.ucr.edu>

Date: Thu, 4 Jul 1996 10:26:47 -0700 (PDT)
Recipe By: Prevention Mag July 1996:79

In a small bowl, marinate tempeh with the soy sauce, water and 1 teaspoon of garlic for 1 hour, turning after 30 minutes. Remove tempeh and coarsely grate, then add back to marinade. Set aside.

In a large kettle at medium-high heat, "saute" onions and rest of garlic in vegetable broth. Add carrots, tomatoes, kale, lemon juice, spices and tomato paste. When vegetables are almost done cooking (about 20 minutes), add drained and rinsed kidney beans, tempeh, green peppers and soaked bulgur; continue cooking until tender.

NOTES : Anti-cancer recipe emphasizing fiber, vitamins A and C, folate and potassium. It combines tempeh's texture with such flavors as kale, carrots and bulgur, along with the traditional kidney beans and tomatoes, cumin and onions. Tempeh is sold in 8 and 16 ounce containers - so this recipe will serve 8 or 16 people.

MC-Recipe Digest V1 #139

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Chocolate Cake (Courtesy of Kathy Kuehn)

Servings: 1 Cake

Ingredients:

IN A 9X9 BAKING PAN, MIX:
1 ½ cub Flour
3 tablespoon Cocoa
1 teaspoon Baking soda
1 cub Sugar
½ teaspoon Salt

WHEN THAT IS MIXED, ADD:
5 tablespoon Cooking oil
½ tablespoon Vinegar(or less, the recipe callsfor 1.0, but I cut itback)
1 teaspoon Vanilla
1 cub Cold water

Preparation:

Mix this *well*. If you don't, you will get pockets of vinegar (yuck)

Bake @ 350 F for about 30 minutes (or until done)

This is a very quick, no animal product chocolate cake. It keeps well too.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by THE PRESTIDIGITATOR

Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Vegetarian Cholent

Servings: 6 Servings

Ingredients:

½ pound (1 ¼ C.) kidney beans
½ pound (1 C.) navy beans
Water
2 medium Onions, sliced
2 Cloves garlic, minced
½ cub Sliced fresh mushrooms
¼ cub Vegetable oil
½ cub Whole barley
½ teaspoon Crushed basil or 1 tsp.fresh basil
½ teaspoon Chopped dill weed
Salt, Pepper, Paprika,Cayenne to taste
2 large Carrots, sliced
4 large Potatoes, scrubbed andquartered
1 cub Dry red wine
2 teaspoon Tamari or soy sauce
1 Bay leaf
Boiling water or vegetablestock

Preparation:

There are 2 books written by Kay Kantor Pomerantz "Come For Cholent" and "Come For Cholent...Again" that have ALL kinds of Cholent recipes that might help you or anyone else interested in different kinds of Cholent.

If the beans have not been pre soaked, wash them carefully, discarding any that are broken or discolored. Place in a large pot and cover with water.
Bring to a boil. Remove from heat and allow to soak for about 1 hour. In a large, heavy pot saute the onions, garlic and mushrooms in the oil. Add the beans, barley, herbs and seasonings. Add the carrots, potatoes, the wine, Tamari and bayleaf. Add boiling water or stock to about 1 inch above the contents. Adjust the seasonings to taste. Before sundown on Friday, cover the pot tightly and allow to simmer slowly in a 225 degree oven or over very low heat on top of the stove. Let it cook all night until time to enjoy it for lunch. Serves 6 to 8 hearty eaters.
Posted to JEWISH-FOOD digest V96 #102

From: Steve and Marilyn Kerman <sdkerman@hevanet.com>

Date: Fri, 13 Dec 96 12:29 PST

Vegetarian Chopped Liver

Servings: 8 - 10

Ingredients:

FIRST STEP:
1 Big eggplant; see Note
1 Egg; plus
2 tablespoon Water (washed egg)
Oil for frying

SECOND STEP:
2 Big onions; cut in thinstripes
1 tablespoon Margarine
2 tablespoon Oil (or use vegetarianShmalts, see below) (up to3)
Salt and pepper

THIRD STEP:
3 Hard boiled eggs

Preparation:

I am sure that many Israelis like me that were born few years before our Independece Day War remember the days of the "Tsenna". It was very hard time in Israel, especially for our Moms,as they had to find some substitutes for eggs, meat, milk, butter, you name it... Our good aunts from Wizzo did the impossible and came out with recipes to help our poor mothers. One recipe as a child I still remember that my mother made for the first and last time it was Mock chopped liver that was made out of yeast, It was so awful that I can still remember after 50 years how awful it was.

I am not even thinking of giving you this recipe, First I just do not know how to make it, and secondly I do not want you to think badly about me. So ,to compensate you Here is a very very good old recipe from my mother with love & more.

Source : From my mother with love & more. By my mother Debora.

Directions: 1st step.

See Note: I take time to pick eggplants. In the end it pays. Eggplant should be long, dark in color and shiny, The skin should be tight,and it should be light in weight, Hold 2 eggplants , 1 in each hand and choose the lighter one.

Wash eggplant, no need to salt it. beat egg and water with a whisker, Peel and leave 3 strips of un peeled eggplant. In a frying pan heat oil, ( about ½ cup ) , cut eggplant in rounds about ½ inch thick. Deep in egg, and fry on both sides. Put on paper towel to absorb most of the oil.

2nd Step: In a clean frying pan heat oil + margarine or Shmalts, and fry the onions till it gets a nice brown gold color, Do not burn it. Add salt and pepper to your own taste. Take 2 tables of the onions and put in a dish for further use.

3rd step: In food processor put all ingredients - but one egg. Work with the steal knife and chopped the Ingredients, Taste and if necessary improve it to your own taste.

Transfer to a serving dish . On top grate the one hard boiled egg, and on top of all arrange the rest of the onions. Cover and keep for at least 1 hour in refrigerator. Keep well for a week.

Posted to JEWISH-FOOD digest V97 #304 by ZVI&RINA PERRY <pzvi@netvision.net.il> on

Vegetarian Chorizo

Servings: 8 Servings

Ingredients:

2 cub (dried; not reconstituted)TVP*
6 Dried Anchos or New Mexicochile or some combinationof the two
2 Dried Chipotles; optional,if you want smokey flavor
½ teaspoon Coriander seeds
3 Whole cloves
½ teaspoon Pepercorns
½ teaspoon Oregano
¼ teaspoon Cumin seeds
1 small Piece cinnamon; about1/3" x ¾"
8 Cloves garlic; peeled andcrushed
2 teaspoon Paprika
2 teaspoon Salt
¼ cub Vinegar
½ cub Red wine
¾ cub Water or stock
¼ cub Oil or more

Preparation:

* TVP = Textured Vegetable Protein, check your local health food stores.

Toast chiles in wok/cast iron skillet until they start to smell roasted.
Make sure you don't burn them. Open them and discard seeds and membrane.
Cool.

Toast the whole seeds and cinammon on low in wok/skillet till you smell the roasted smell and cumin is a few shades darker. Do not burn them. Cool down.

Put everything except TVP and liquids into a spice mill and grind. You will probably have to do it in batches. (You may use a blender also, but then add the liquid before blending.)

Put TVP in a container. Add spice mixture and liquid and pressed garlic.
Stir. (If TVP isn't fully reconstituted after 20 minutes--use your intuition--add some stock, stir, wait another 10 min, and check again.) Add oil.

Stir. Cover well, and stick in your fridge for about 2 days. Really do this. The flavors need to blend. You might want to stir it once or twice a day.

For one serving suggestion, mix with boiled , cubed potatoes.

Variations: Please experiment with the proportions of the spices. Adjust the wine/vinegar/water ratios if you'd like, but keep the liquid total at 1 ½ cups. Also, using crumbled tempeh or ground seitan instead of tvp would also be intresting.

jonathan kandell, tucson, jkandell@ccit.arizona.edu

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Club Sandwich

Servings: 1 Servings

Ingredients:

3 slice Bread
1 Veg. broth
1 Sliced mushrooms
1 Ff mayo/salad dressing
1 Spicy mustard
1 Tomatoes
1 Thinly sliced tomatoes
1 Cucumbers
1 Low fat cheese
1 Sprouts
1 Lettuce

Preparation:

Toast 3 slices of bread. In a skillet, heat a little beef or veg. broth (about ¼ cup) & cook sliced mushrooms & onions on high heat til done. Let them drain on a paper towel. Coat each slice of bread with fat free mayo or salad dressing (or Kraft Ranch Free if you like) & spicey mustard (green chili & garlic dijoin if your in Austin--Central Market). Layer thinly sliced tomatoes cucumbers, low fat cheese, sprouts & yer mushrooms & onions. If lettuce ever gets back down into the price range of we lumpin' proletariats, add some of that. Cut into quarters & eat it slowly with great relish in front of some skinny hamburger & fries eater. It's better that way.

Source: I had one of these the other day at the Hole in the Wall. I made a few variations.

Posted by Beverley G Whittington <albgs@utxdp.dp.utexas.edu> to the EAT-LF Digest 398 Apr. 1995.

From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetarian Cornbread Dressing

Servings: 1 Servings

Ingredients:

2 can Vegetable broth
1 medium Onion (grated)
2 package Korn Kits or other cornbreadmix
5 slice White bread (dehydrated orslightly toasted)
2 Eggs or equivalent eggreplacer
1 teaspoon Salt or salt substitute
1 ½ teaspoon White pepper
2 tablespoon Poultry seasoning
½ teaspoon Celery seed

Preparation:

Mix crumbled cornbread and white bread with grated onion, eggs and seasonings. Place mixture in 9 x 13 casserole dish. Pour cans of broth over mixture and bake 30-45 minutes in a 350 degree oven until top is lightly brown. Serve with cranberry sauce for the perfect sweet/salty taste-bud treat.

Posted to Digest eat-lf.v096.n220

Date: Sat, 16 Nov 1996 06:46:36 -0500

From: "marie a. kelson" <makelson@postoffice.ptd.net>

Vegetarian Couscous Casserole

Servings: 6 Servings

Ingredients:

1 ½ cub Water
¼ teaspoon Salt
1 cub Couscous, uncooked
15 ounce Canned black beans, drained
8 ¾ ounce Can no-salt-added whole
Kernel corn, drained
8 ounce Canned sliced water
Chestnuts, drained
7 ounce Jar, roasted red peppers in
Water, drained and cut into
Strips
½ cub Minced green onions
2 tablespoon Minced pickeled jalapeno
Pepper
1 cub Part-skim ricotta cheese
2 tablespoon Balsamic vinegar
2 teaspoon Sesame oil
1 teaspoon Ground cumin
Vegetable cooking spray
6 cub Fresh spinach leaves

Preparation:

1. Combine water and salt in a saucepan; bring to a boil. Remove from heat. Add couscous; stir well. Cover and let stand 5 minutes or until couscous is tender and liquid is absorbed. Add black beans and next 5 ingredients; stir gently. 2. Combine ricotta cheese, vinegar, oil, and cumin; stir into couscous
mixture. Spoon mixture into an 11x7x2" baking dish coated with cooking spray. Bake, uncovered, at 350F for 25 minutes or until thoroughly heated. 3. Cut spinach leaves into thin strips. Place 1 cup spinach on each
serving plate; spoon couscous mixture evenly over spinach. Nutritional Analysis (per serving): Calories 299, protein 15.3g, fat 5.8g, carbo 47.4g, sodium 206g, cholesterol 13mg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Egg Rolls

Servings: 12 Servings

Ingredients:

1 package Egg roll wrappers
Or
1 *recipe of cheese blintz pan
Sesame oil
1 cub Celery, finely chopped
1 Onion, small, finely chopped
2 Garlic cloves, minced
1 cub Cabbage, finely shredded
1 cub Mushroom, finely chopped
1 Green pepper, finely chopped
½ cub Water chestnuts, finely chop
1 cub Sprouts, bean or seed, fresh
¼ cub Soybeans, dry cooked andpureed
3 tablespoon Soy sauce
2 ½ cub Brown rice, cooked

Preparation:

These egg rolls make an excellent first course, or when eaten right with the cooked rice, a whole meal. Just be sure, if you eat them without rice, that you include rice in the meal to complement the soybeans.

In a wok or frying pan saute the vegetables in sesame oil in the order given. After the onion has started sauteing, add the remaining vegetables quickly so that the total time with the heat on is about 5 minutes. As soon as you add the bean sprouts to the pan, turn off the heat.

Stir the pureed soybeans and soy sauce together. Then stir this mixture into the vegetables.

The whole mixture may be chilled several hours, or used warm. To prepare the rolls: place about ¼ cup filling in the center of each pancake or egg roll wrapper; fold the corners over envelope-style and seal with a flour-water paste.

Heat a large frying pan with oil in the bottom. Fry the rolls until they are crisp and brown, turning only once. You may deep fry the rolls if you are into deep frying, but they are better cooked only in a little oil.
Drain on paper bags or towels.

Keep the rolls hot in a 250~ oven up to an hour. Or reheat them at 450~ for about 10 minutes.

Serve 2 egg rolls with about 1 cup of cooked rice and any of the following:
mustard, horseradish, soy sauce, sweet and sour sauce, or hot sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Fajitas

Servings: 8 Servings

Ingredients:

8 Flour tortillas

FAJITAS:
½ Wheat roast, sliced intofajita strips
2 large Garlic cloves, minced
2 tablespoon Fresh lime juice
2 tablespoon Fresh orange juice
2 tablespoon Red wine vinegar
¼ teaspoon Cayenne pepper
½ teaspoon Black pepper
1 tablespoon Brown sugar
3 tablespoon Olive oil
3 tablespoon Chopped fresh cilantro

GUACAMOLE:
2 Avocadoes, pitted, peeled
2 tablespoon Lime juice
1 Garlic clove, finely minced
1 medium Tomato, chopped
2 tablespoon Chopped cilantro
½ teaspoon Salt
¼ teaspoon Cumin powder
¼ teaspoon Black pepper

SAUTEED BELL PEPPERS,ONION:
1 tablespoon Olive oil
1 Each red and yellow bellpeppers,sliced into strips
1 medium Onion, sliced
2 teaspoon Red wine vinegar
½ teaspoon EACH salt and sugar

Preparation:

Instructions for fajitas:

Mix the lime juice, orange juice, vinegar, cayenne and black pepper and brown sugar. Add the oil and chopped cilantro. Pour over fajita strips and marinate for one hour to overnight.

Grill fajita strips or saute in a non-stick skillet with a little oil.

While cooking fajitas, heat flour tortillas tightly wrapped in foil in a 300-degree oven for 10 minutes.

For each fajita, spread a layer of guacamole over a warm flour tortilla.
Place several fajita strips and sauteed bell peppers in center of tortilla; top with picante sauce and roll up.

Guacamole:

Mash avocado well; add other ingredients.

Sauteed bell peppers and onion:

Saute bell peppers and onion in oil until tender-crisp, about 5 minutes.
Add vinegar, salt and sugar.

Recipe by Shirley Wilkes-Johnson

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Fajitas with Portabello Mushroom

Servings: 6 Servings

Ingredients:

FAJITA FILLING:
4 large Portabello mushroom caps;slice into long thin strips
2 large Onions; slice into long thinstrips
2 large Green peppers; slice intolong thin strips
1 large Red pepper; slice into longthin strips

COMBINE IN A SHALLOW DISH:
2 tablespoon White wine vinegar
2 teaspoon Vegetable oil
2 tablespoon Finely minced cilantro
1 tablespoon Finely minced garlic
1 teaspoon Ground cumin
½ teaspoon Paprika
¼ teaspoon Black pepper
½ teaspoon Salt
1 teaspoon Chili powder

Preparation:

Add sliced vegetables to vinegar mixture and marinate for 15 - 30 minutes.

Place vegetables in a large nonstick skillet over medium-high heat for 5 minutes or until vegetables are cooked but still slightly crisp. Drain any left-over liquid and place vegetables in a serving dish.

Place vegetables on table along with the following condiments in their own small dishes:

6 eight inch flour tortillas (preferably whole wheat) (heat in microwave for 1 minute) reduced fat cheddar cheese salsa low fat sour cream Assemble fajitas by rolling 1/6 vegetable mixture and desired toppings into a tortilla.

Makes 6 fajitas:

Per fajita: 225 calories 8 g protein 8 g fat 30 g carbohydrate 2 g fiber

Notes: Portabello mushrooms in this dish have a meaty texture and flavor and take the place of the usual beef/chicken found in fajitas.

Diabetes Action Research & Education Foundation 426 C Street, NE Washington, DC 20002

Recipe of The Week

MC formatted using MC Buster 2.0f & SNT on 5/6/98

Recipe by: http://www.daref.org/recipe.htm

Posted to MC-Recipe Digest by Parb at PK <abprice@wf.net> on May 9, 1998

Vegetarian Fat-Free Paella

Servings: 8 Servings

Ingredients:

2 cub Brown long grain rice
5 cub Vegetable broth
1 large Onion; coarsely chopped
1 package (12-oz) Italian style tofusausage (I use Lean &Lucious) cut into 1 inchpieces
1/3 pound Fresh green beans; or so,washed and cut into 1 inchpieces
1 can (16-oz) artichoke hearts;packed in water; not oil!!
1 can (16-oz) garbanzo beans(chick peas) or equivilenthome cooked
1 Red or green bell pepper;cut into 1 inch pieces
½ pound Small button mushrooms;cleaned; left whole (cutlarge ones in half)
½ cub Sun dried tomatoes; snippedinto 1 inch piecces -or-
1 -(up to)
2 Fresh tomatoes; cut intowedges
1 pinch Saffron threads (optional)
1 teaspoon Dried marjoram or oregano

Preparation:

Date: Mon, 15 Apr 1996 12:12:30 -0400

From: jrg14@cornell.edu (Jan Gordon)

Saute the onion and tofu sausage in a non stick skillet until onion is soft and sausage in browning. Put all ingredients into a large casserole or dutch oven, cover and bake for about 1 ½ hour at 350. Check after one hour to be sure there is enough liquid. If you prefer, you can cook this on the top of the stove as well. As always, feel free to personalize this to suit your taste.

FATFREE DIGEST V96 #105

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Gefillte Fish

Servings: 1 Servings

Ingredients:

6 Eggs, 5 of them hardboiled
1 large Onion, chopped
1 tablespoon Oil, approx
1 Carrot
1 medium Potato
2 teaspoon Matzoh meal
Salt and pepper

Preparation:

1. Saute the onion in the oil until golden brown.

2. Puree the 5 hardboiled eggs with 2/3 of the cooked onion.

3. Put the rest of the cooked onion in a pot with 1 cup water, and bring to a boil.

4. Peel the carrot, cut into round slices, add to the onion in the water, and cook for ½ hour.

5. Peel the potato, and finely grate it.

6. Add the grated potato, matzoh meal, the uncooked egg, and salt and pepper to taste to the pureed egg-onion mixture, and stir well.

7. With moist hands, form 6-8 oval-shaped balls from the mixture, trying to get the same shape as gefillte fish would be.

8. Add the balls to the pot with the onion and carrot in it, and cook for 20 minutes over a low heat.

9. Serve cold.
Posted to JEWISH-FOOD digest V97 #011

From: Karen Snyder <100130.1562@compuserve.com>

Date: Mon, 2 Sep 1996 17:58:45 +0000

Vegetarian Ginger Snaps

Servings: 1 Servings

Ingredients:

¾ cub Shortening
1 cub White sugar
2 teaspoon White vinegar
½ cub Molasses
1 teaspoon Salt
1 teaspoon Cinnamon
2 teaspoon Ginger
½ teaspoon Nutmeg
2 cub White flour

Preparation:

Beat shortening till fluffy. Add sugar & continue to beat until well combined. Add the rest of the ingredients in order, beating well after each addition. When the ingredients are well mixed, wrap the mixture in waxed paper & refrigerate for 1 hour to make the dough easier to handle. On a floured board, roll out the dough until it is about an ⅛ inch thick.
Using a cookie cutter, cut into cookies & place on a cookie sheet. Bake 8 to 10 minutes at 275F. Cool for a couple of minutes on the sheet & then remove to a wire rack to cool.

Vegetarian Grapes and Grains

Servings: 6 Servings

Ingredients:

¼ cub Wild rice
2 cub Water; divided use
¼ cub Chopped celery
2 tablespoon Chopped onion
2 teaspoon Vegetable oil
¼ teaspoon Dried sage
⅛ teaspoon Salt
1 dash Ground black pepper
½ cub Quinoa
1 cub Vegetable broth
1 cub Seedless grapes; halved
½ cub Diced tomato
2 tablespoon Chopped parsley
1 Sprigs fresh sage

Preparation:

Soak wild rice in 1 cup water for at least 1 hour. Drain. Saute celery and onion in oil in a saucepan until onion is tender. Season with sage, salt and pepper. Add remaining 1 cup water and drained wild rice; bring to boil.
Reduce heat, cover and simmer 45 minutes. Rinse and drain quinoa.

Bring broth to boil, add quinoa. Return to boil, reduce heat, cover and simmer 10 to 15 minutes or until all liquid is absorbed. Toss wild rice, quinoa and grapes together. Garnish with tomato, parsley and sage. Makes 6 servings.

Nutritional Analysis Per Serving: 111 Cal., 3.4 g pro., 3 g fat (22% Cal.
from fat), 19 g carb., 0 mg chol., 0.9 g fiber and 180 sodium.

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA. Pamphlet.

Notes: A rich but lowfat dish you can serve as is or as a stuffing for baked squash. To make this into a main dish, add 2 cups diced lowfat Monterey Jack cheese.

>From Pat Hanneman (Kitpath) with McBuster 98 Mar

Recipe by: California Grapes 1997: Very Vine & Vegetarian

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07, 1998

Vegetarian Gravy

Servings: 1 Servings

Ingredients:

2 cub Kidney bean; cooking juiceor from pinto or adzukibeans
2 tablespoon Tamari soy sauce; up to 3 tbor dark miso
1 tablespoon Oil, natural
1/3 cub Whole wheat flour; or milletflour or quinoa flour
¼ teaspoon Chili powder; up to ½ tspor curry powder
¼ teaspoon Sea salt
¼ teaspoon Sea kelp
Cayenne pepper;several dashs

Preparation:

Use previously frozen bean "juice" or cook ½-1 lb beans until very tender and drain off and save 2 cups of the liquid. Use the 'muddiest' part of the liquid for this recipe. Use the beans in another recipe or freeze them for later use. Combine all the ingredients with cooled bean juice and stir over medium-low heat until thickened. Use a wire whisk or blender to mix well.
Correct the seasonings to taste and serve this gravy over potatoes, rice, whole grains, vegetables, mock meat loaf, burgers or other dishes. MAKES: 2 ½ cups

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Green Chile Sauce

Servings: 1 Servings

Ingredients:

4 cub Vegetable broth or water
2 cub Chopped; roasted chile
2 medium Tomatoes
2 teaspoon Minced onion
1 Clove garlic minced
½ teaspoon Salt
¼ White pepper
2 tablespoon Cornstarch dissolved in 2 T.water

Preparation:

The recipes below are from the Rancho de Chimayo Cookbook -- certainly one of my favorite New Mexican restaurants!

Combine all ingredients except the cornstarch in a large saucepan and bring to a boil over medium heat. Reduce the mixture for 10-15 minutes. Add the cornstarch. Reduce the heat to a simmer and cook for 5 to 10 minutes. The sauce should be thickened but quite pourable with no taste of raw cornstarch.

Vegetarian chile sauce keeps up to 5 days in the fridge. Freezes well.

Posted to MM-Recipes Digest V4 #250 by Cindy Wysocki <cysocki@trail.com> on Sep 19, 1997

Vegetarian Gumbo with Tvp

Servings: 8 Servings

Ingredients:

¾ cub All-purpose flour
1 cub Red or green bell peppers;chopped
1 cub Celery; chopped
1 cub Onions; chopped
2 quart Water
3 Cloves garlic; minced
2 Bay leaves
2 teaspoon Gumbo seasoning
½ teaspoon Dried thyme
1 tablespoon Vegetarian Worcestershiresauce
½ cub Cajun sauce; Heinz Cajunstyle thick and rich BBQsauce
4 cub Cooked brown rice
¼ cub Vegetable broth
1 can (16-oz) canned tomatoes;chopped
2 tablespoon Tomato paste
1 cub TVP; chunk style ("beef")
2 tablespoon Cajun sauce
1 teaspoon Low-sodium beef bouillonpowder
1 cub Boiling water
½ cub Fresh or frozen okra; cut in¼-inch rounds

Preparation:

Date: Sun, 3 Mar 1996 18:23:37 -0500

From: ReddHedd@aol.com (Christy Hardin Smith) Here's a recipe for Gumbo which I made this evening for dinner. It was a big hit in our house. I modified a recipe given a while back (one which originally was given with meat and oil), and it turned out really tasty.

Brown flour in 350 F oven in pan for 15 minutes, stirring every 5 minutes until the color of caramel. Meanwhile, reconstitute the TVP in 1 c.
boiling water, with 2 Tbsp. cajun sauce & 1 tsp. "chicken" vegetarian bouillion. Let TVP sit, covered, for 10 minutes to soak in the flavors.
Saute vegies in ¼ c. vegetable broth until onions are tender. Add browned flour, stirring constantly, until all vegies are coated. Add 2 qts. hot water and stir well. Add remaining ingredients, including the TVP and its soaking liquid, except for the rice. Reduce heat to simmer, and cook for 1 hour, stirring occasionally. Add rice, and cook for 15 minutes more, until the broth begins to thicken. Serve with a crusty loaf of bread & a green salad.

Nutrition (per serving): 192 calories

Saturated fat 0 g

Total Fat 1 g (6% of calories)

Protein 5 g (10% of calories)

Carbohydrates 40 g (83% of calories)

Cholesterol 0 mg Sodium 208 mg

Fiber 1 g Iron 2 mg

Vitamin A 1275 IU Vitamin C 38 mg

Alcohol 0 g

NOTE: This comes out fairly spicy, especially if you add extra cajun seasoning like I did. I like Tony Cachere's seasoning -- it's the best. I also have a request -- does anyone have a good recipe for scones which is vlf, but doesn't taste spongy? I miss a good flaky scone with my tea in the morning, and would love a good recipe which is low fat. I haven't had much success in modifying my recipes. TIA!

FATFREE DIGEST V96 #62

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Ham

Servings: 1 Appetizer

Ingredients:

2 ounce (3 sheets) dried bean curd
3 tablespoon Soy sauce
2 tablespoon Water
1 Level teaspoon sugar
½ Level teaspoon MSG
1 Level teaspoon fennel
½ Star anise
2 Cloves, crushed
½ Level teaspoons wildpepper, crushed.[Szechwan peppercorns S.C.]

Preparation:

"The Buddhists, whether monks or ordinary people, mingled freely with the non-vegetarians, and because the manners of Chinese society are all-embracing and diffuse, felt obliged to provide food which looked and almost tasted like meat. This was a sign of hospitality. Their cuisine was based on nuts, spices, vegetables, sauces, sesame, peanut and vegetables oils, and bean curd. The last was the factotum, now appearing as duck, then as chicken, then as fish. Its very lack of personality made it an excellent actor."

Soak the bean curd in water for about ½ hour until soft. Mix together the remaining ingredients, and marinate the bean curd in this mixture for about 2 hours.

Select the largest and smoothest sheet and lay it on a flat surface. Place the remaining sheets on top of it evenly, so that when rolled up it will form a cylinder of regular dimensions. Roll it up VERY tightly. Place it on a single piece of cheese-cloth or old sheet and roll it up, with the cloth overlapping both at both ends. Tie the bundle at both ends like a toy firecracker at the two points where the bean curd ends. Steam the roll for about 1 hour. Cool the roll and unwrap it. Slice the roll into ¼-inch slices and serve cold.

From "Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin, First Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.

Posted by Stephen Ceideburg; December 20 1990.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetarian Ham (Buddhist)

Servings: 1 Appetizer

Ingredients:

2 ounce (3 sheets) dried bean curd
3 tablespoon Soy sauce
2 tablespoon Water
1 Level teaspoon sugar
½ Level teaspoon MSG
1 Level teaspoon fennel
½ Star anise
2 Cloves, crushed
½ Level teaspoons wildpepper, crushed.[Szechwan peppercorns S.C.]

Preparation:

"The Buddhists, whether monks or ordinary people, mingled freely with the non-vegetarians, and because the manners of Chinese society are all-embracing and diffuse, felt obliged to provide food which looked and almost tasted like meat. This was a sign of hospitality. Their cuisine was based on nuts, spices, vegetables, sauces, sesame, peanut and vegetables oils, and bean curd. The last was the factotum, now appearing as duck, then as chicken, then as fish. Its very lack of personality made it an excellent actor."

Soak the bean curd in water for about ½ hour until soft. Mix together the remaining ingredients, and marinate the bean curd in this mixture for about 2 hours.

Select the largest and smoothest sheet and lay it on a flat surface.
Place the remaining sheets on top of it evenly, so that when rolled up it will form a cylinder of regular dimensions. Roll it up VERY tightly. Place it on a single piece of cheese-cloth or old sheet and roll it up, with the cloth overlapping both at both ends. Tie the bundle at both ends like a toy firecracker at the two points where the bean curd ends. Steam the roll for about 1 hour. Cool the roll and unwrap it. Slice the roll into ¼-inch slices and serve cold.

From "Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin, First Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.

Posted by Stephen Ceideburg; December 20 1990.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Vegetarian Holiday Roast

Servings: 12 Servings

Ingredients:

1 ½ cub Lentils
⅞ cub Millet
1 cub Brown rice
1 ½ cub Chopped walnuts; -OR-
2 cub -Whole chestnuts
3 slice Whole wheat toast; crumbled
½ cub Almond butter
2 cub Chopped onions
¼ cub Olive oil
5 large Garlic cloves; minced
2 tablespoon Fresh sage, chopped
1 teaspoon Dried celery seed
2 tablespoon Fresh rosemary leaves chopped
2 teaspoon Salt
2 cub Chopped seitan (optional)

MUSHROOM GRAVY:
20 medium Mushrooms
½ cub Chopped onion
1 tablespoon Olive oil
½ teaspoon Dried oregano; -OR-
2 teaspoon -Fresh oregano
1/3 cub Butter
½ cub Unbleached flour
2 cub -Lentil liquor (from above)
1 ½ cub Water
1 teaspoon Salt
½ teaspoon Black pepper

Preparation:

Cook the lentils, millet, and brown rice separately; and reserve two cups of the lentil liquor for making Mushroom Gravy. If you are using whole chestnuts, preheat the oven to 400 degrees F. Rinse the nuts and cut a cross about ½ inch deep in the small, pointed ends. Place the nuts on a cookie sheet and bake about 20 minutes, then cool for about 10 minutes.
Remove the shells and cut the nuts in quarters.

Mix the cooked grains and lentils with the nuts, bread crumbs, and almond butter in a large bowl and set aside.

Saute the onions briefly in olive oil, then add the garlic, sage, celery seed, rosemary, salt, and seitan if used. Saute 2 to 3 minutes longer, stirring constantly, then add to the other ingredients, mix thoroughly (mooshing with fingers works best), and put into a large oiled baking dish.
Lightly coat the top of the roast with olive oil, then bake at 350 degrees F for 1-¼ hours. Serve with Mushroom Gravy (below) and garnish with parsley.

MUSHROOM GRAVY: Separate the mushroom caps from the stems, then quarter the caps and halve the stems. Saute the onion in olive oil on medium heat for 1 minute, then stir in the oregano and add the mushrooms. Cook, stirring constantly, until the mushrooms have softened and the bottom of the pan is covered with liquid. Set aside.

Melt the butter in a saucepan over medium heat, then stir in the flour and cook, stirring constantly, for 1 to 2 minutes. Add the lentil liquor and water, and continue stirring until the mixture thickens and barely begins to boil. Add the mushroom mixture, salt, and pepper, and continue stirring until the gravy begins to boil. Remove from heat and serve.

* Source: Brigitte Mars in The Herb Companion, October/November 1993 * Typos by: Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Hot and Sour Soup

Servings: 1 Servings

Ingredients:

¼ cub Dried tree fungus
¼ cub Dried tiger lilies
¼ cub Dried Chinese mushrooms
1 cub Boiling water
1 Cake bean curd
3 cub Vegetable broth
3 tablespoon Cornstarch
½ cub Cold vegetable broth
1 teaspoon Soy sauce
½ teaspoon White pepper
1 ½ tablespoon White wine vinegar
1 medium Egg
1 teaspoon Cold water

Preparation:

In a bowl, combine the fungus, lilies, and mushrooms. Pour boiling water over them and let them soak for 20 minutes. Drain and discard the water.
Squeeze all ingredients dry. Sliver the mushrooms. In a kettle over medium heat, bring the vegetable broth to a simmer. Ad the fungus, lilies, mushrooms, and bean curd. Simmer, uncovered for ten minutes. MIx the cornstarch with the cold vegetble broth and stir into soup until it thickens and clears. add the soy sauce, pepper, and vinegar. To serve: In a small bowl, eat the egg with the water and pour into the simmering roth in a slow steady stream. Turn off the heat at once. Stir and ladle into bowls.Subj: Vegetarian Hot and Sour Soup

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetarian Hungarian Goulash

Servings: 2 Servings

Ingredients:

1 cub Potatoes; peeled, sliced
1 cub Onions; chopped
2 large Garlic cloves; pressed
1 ¼ teaspoon Paprika
½ teaspoon Caraway seeds
1 Bouillon cube, vegetable
2 tablespoon ;water
1 cub Peas, fresh or frozen
½ teaspoon Black pepper
2 cub Tomatoes, fresh; chopped
3 ½ teaspoon Marjoram
¼ cub Safflower oil OR veg stock
3 cub Noodles, eggless; cooked

Preparation:

In a large saucepan, combine all the ingredients, except the noodles. Cook over medium heat, covered for 30 to 40 minutes, then serve over hot noodles.

Vegetarian Cooking for Good Health by Gary Null/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Jambalaya

Servings: 4 Servings

Ingredients:

1 can 28oz Italian plum tomatoes
1 cub Broth(veg, chick, or beef)
1 cub Quick cooking brown rice
1 teaspoon Bottled minced garlic
2 Bay leaves
1 teaspoon Dried basil leaves
1 teaspoon Dried thyme leaves
1 teaspoon Hot pepper sauce or to taste
1 large Green bell pepper
1 can 16oz can black eyed peas
Drained
Chopped parsley or chives
For garnish

Preparation:

Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat.

When rice is cooking, cut green pepper into 1 inch pieces and stir into stew Reduce heat to medium, stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.

Remove and discard bay leaves. Sprinkle with parsley if desired.

This is a Louisiana inspired stew, rich and fairly thick. For a thinner stew, add additional broth.

Serving suggestion: Serve with garlic bread.

Source: Meatless Dishes in Twenty Minutes Typed by Dale/Gail Shipp

Vegetarian Kishke

Servings: 8 Servings

Ingredients:

2 Celery stalks; chopped fine
1 Carrot; grated
1 large Onion; chopped finely
½ cub Oil
1 ¼ cub Whole wheat flour
¼ cub Wheat germ
2 teaspoon Paprika
1 teaspoon Garlic powder
1 dash Pepper
2 tablespoon Soy sauce

Preparation:

Kishke traditionally is prepared by stuffing a seasoned mixture of flour, onion and meat into casings. This recipe is a flavorful vegetarian version.

Mix all ingredients in a large bowl. Spoon half of the mixture onto a piece of aluminum foil and roll into a cylinder. Repeat with remaining mixture.

Place cylinders on a cookie sheet or baking pan. Bake at 350 degrees for 45 minutes. Turn cylinders upside down and cook for an additional 45 minutes. Remove and discard foil.

From an old Vegetarian Times magazine. Uploaded by Nan Blanchard; 73540,700

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Lasagna

Servings: 8 Servings

Ingredients:

8 Lasagna Noodles
14 ½ ounce Can Tomatoes
1 cub Chopped Celery
1 cub Chopped Grn/Sweet Red Pepper
2 Bay leaves
Beaten Egg
¼ cub Grated Parmesan Cheese
10 ounce Pk frozen chopped Broccoli
15 ounce Can Tomato Sauce
1 cub Chopped Onion
1 ½ teaspoon Dried Basil, crushed *
Clove garlic, minnced
2 cub Lo-fat Ricotta or Cottage Ch
1 cub Shredded Mozzarella Cheese

Preparation:

* or substitute ½ t dried Oregano for ½ t of the dried Basil

Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally.
Remove bay leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and ¼ t pepper. Stir in broccoli.
Spread about ½ cup of the sauce in a 13x9x2" baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.
********************************************************** Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip

Culled from the Better Homes & Gardens "Diet Recipe Card Library".

Vegetarian Lasagna #1

Servings: 12 Servings

Ingredients:

1 package Lasagna noodles
1 package Frozen chopped spinach;defrosted and with watersqueezed out
1 carton Fat-free Ricotta cheese
1 package Shredded Kraft fat-freeMozarella
Kraft fat-free Parmesan

SAUCE:
2 Onions; chopped
1 Bell pepper; diced
2 teaspoon Basil
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Salt (to taste)
1 can (29-oz) tomatoes
1 can (6-oz) tomato paste
1 tablespoon Honey (to taste)
Pepper; lots of it!
3 -(up to)
6 Cloves garlic; minced (totaste)
½ cub Freshly minced Italianparsley (optional)
Tons of vegies: eggplant;squash; mushrooms, anything

Preparation:

Date: Mon, 12 Feb 1996 10:56:48 -0800

From: "Asha Dornfest" <asha@hopf.dnai.com>
I know there are plenty in the archives, but this one was the best one I've tasted in a while (it's been a LONG while). Enjoy!

Make sauce by sauteeing onion, garlic, bell pepper, herbs and salt for 8-10 minutes. Add the rest of the ingredients, bring to a boil, then simmer, partially covered, for 25-30 minutes. You can do this way ahead of time and let the sauce sit for a few hours till you're ready to make lasagna.
Add parsley at the last minute. When you're ready to make the lasagna, add 1 1/3 c. water to the sauce (this cooks the noodles - if you are using cooked noodles, don't add water).

To make lasagna: Preheat oven to 375. Mix spinach and ricotta thoroughly (add a pinch of salt). Pam a 9x13 baking pan. Spread some of sauce in the bottom of the pan. Cover with a layer of dry lasagna noodles (1/3 of them). Place glops of the ricotta mixture here and there (use half). Add 1/3 of the sauce, followed by ½ the mozarella. Sprinkle with Parmesan.
Add second 1/3 of the noodles, remaining ricotta mixture, andother 1/3 of the sauce, and cover with remaining mozarella and more Parmesan. Add a final layer of noodles, the rest of the sauce, and sprinkle to top with Parmesan.

Cover very tighly with aluminum foil. Bake for an hour, or until the center is tender when pierced. Let stand at least 10-15 minutes before cutting.

FATFREE DIGEST V96 #42

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Lasagna #2

Servings: 10 Servings

Ingredients:

6 ounce Lasagna noodles; cooked
1 pound Spinach; fresh
5 ounce Mushrooms; fresh
1 cub Carrots; grated
½ cub Onion; chopped
1 tablespoon Oil
15 ounce Tomato sauce
6 ounce Tomato paste
¼ cub Ripe olives; sliced
1 ½ teaspoon Oregano
2 cub Cottage cheese; drained
16 ounce Monterey Jack cheese; sliced

Preparation:

Date: Thu, 28 Mar 1996 20:11:48 -0500

John & Sherry DeRosia wrote: Rinse the spinach well. Cook in a saucepan, covered, without water execpt for the few drops of water that cling to the spinach leaves. Reduce heat when steam forms. Cook 3-5 minutes, turning leaves often. In a saucepan cook the mushrooms, carrots & onion in hot cooking oil till tender but not brown. Stir in tomato sauce, tomato paste, ripe olives and oregano. In a greased 13 x 9 x 2' pan layer half the noodles, half the cottage cheese, half the spinach, half the Monterey Jack & half the tomato sauce mixtu re Repeat the layers reserving some Monterey Jack for the top. Bake at 375 for 30 minutes. Let stand 10 min before serving. Pass the Parmesan.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #89

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Lasagna #3

Servings: 8 Servings

Ingredients:

8 Lasagna noodles
1 can (14.5-oz) tomatoes
1 cub Chopped celery
1 cub Chopped green/sweet redpepper
2 Bay leaves
1 Beaten egg
¼ cub Grated Parmesan cheese
1 package (10-oz) frozen choppedbroccoli
1 can (15-oz) tomato sauce
1 cub Chopped onion
1 ½ teaspoon Dried basil; crushed (orsubstitute ½ t driedoregano for ½ t of thedried basil)
1 Clove garlic; minced
2 cub Lo-fat Ricotta or cottagecheese
1 cub Shredded Mozzarella cheese

Preparation:

Date: Thu, 28 Mar 1996 16:44:30 +0000

From: "Mr. & Mrs. Pro and the crew" <D.Pro@coretech.com> Cook noodles and broccoli separately according to their package directions; drain well. Set aside.

For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves.

Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and
¼ t pepper. Stir in broccoli.

Spread about ½ cup of the sauce in a 13x9x2" baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce.
Repeat layers, ending with the sauce. Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.

Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #89

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Lasagne

Servings: 6 Servings

Ingredients:

10 ounce Pkg frozen spinach, thawedand drained
½ Box lasagne noodles, cookedand drained
2 Eggs
1 pound (or close to it) pkg Ricottacheese (sometimes they comethat's ok)
½ cub Grated Parmesan cheese
Salt, pepper, onion powder,garlic powder
1 cub Grated Mozzarella cheese
1 Large-ish jar preparedspaghetti sauce OR about 2c of homemade

Preparation:

From: Freddi Michael

This has pleased many meat eaters at my table. It's quite hearty.

Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.

Beat eggs. Beat in Ricotta cheese until smooth. Stir in the Parmesan and spinach. Season with salt, pepper, onion powder and garlic powder.

In loaf pan, place a thin layer of tomato sauce. Layer ½ each

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Lasagne (Dairy)

Servings: 8 -10

Ingredients:

1 Box oven ready lasagnenoodles (this is the secretto quick)
1 carton Ricotta cheese
1 Egg
1 Jar spaghetti sauce
3 cub Mozerrella cheese (up to 4)
Parmesan cheese

Preparation:

Mix the riccotta and the egg. You may season with basil and oregano if you like.

Spread a little spaghetti sauce on the bottom of a microwave safe 9x13 pan.
Add 1 layer of noodles (as directed on the package). Top with ½ or 1/3 of the ricotta cheese (depending on how many layers of noodles you want), some mozerrella, and some more sauce. Repeat the layers until you run out of ricotta. Top with another layer of noodles.

Cover with plastic wrap and microwave on high 15 minutes. Carefully remove wrap, add a layer of mozerella and sprinkle some parmesan. Microwave 4 more minutes or until cheese is bubbly.

Leftovers freeze well.

(My husband commented last night that he likes the new streamlined lasagne better than the old oven version. I use the same recipe, just different noodles and cook in the microwave instead of the oven. You could use whatever recipe you like best and switch to these noodles and cook in 15 minutes.)

Posted to JEWISH-FOOD digest V97 #036 by "Marsha Lefko" <mlefko@dct.com> on Jan 30, 1997.

Vegetarian Lemon Poppyseed Cake

Servings: 10 Servings

Ingredients:

¾ cub Sunflower seed oil
1 cub Demerara sugar
4 Eggs
¼ cub Milk
2 teaspoon Vanilla
2 cub Pastry flour, unbleached
1 teaspoon Baking powder
½ teaspoon Salt
¼ cub Poppyseeds
¼ cub Lemon zest

GLAZE:
½ cub Demerara sugar
½ cub Lemon juice, fresh
⅛ cub 1" x ⅛" lemon zest slivers; garnish

Preparation:

1. In electric mixer; blend oil, 1 cup demarara sugar ( substitute granulated sugar plus a little molasses) and eggs. Add milk and vanilla.
Blend.

2. Sift flour, baking powder together. Add salt and poppy seeds. On low speed add dry ingredients to wet and blend just until combined.

3. Fold in lemon zest by hand. Pour batter into an oiled 6 to 8 cup bundt pan. Bake in a 350F oven for 40 to 50 minutes or until done.

4. To make glaze, combine the ½ cup demarara sugar and lemon juice. Heat, stirring until sugar is just dissolved.

5. Remove cake from oven, cool 10 minutes then invert onto plate. Using a fork, poke holes over entire surface of cake and carefull pour on the glaze. Let soak before serving. Decorate with slivers of lemon zest. Makes 8 to 10 servings.

The Lemon Poppyseed Cake at The Vegetarian Restaurant ( 4 Dundonald St., Toronto, (416) 961-9522 is "absolutely enjoyable and I am hoping you can publish their version of this classic cake for me".

"We are pleased to share this recipe and suspect the request came because the cake is unusually moist and has a wonderful strong lemon flavour", says Susan Stachyra, who manages the bakeshop where desserts for the downtown restaurant and The West End Vegetarian Restaurant are turned out. Before getting into the baking business 1 ½ years ago, the former school teacher from North Bay, Ontario says that baking was a hobby. Typed into Meal Master format by Eric Decker March 19, 1994.

Editor's note: If there is any way humanly possible: use real demerara sugar. Take my word for it, it is near impossible to duplicate it by adding molasses to granulated sugar. It looks okay but the flavour just is NOT right for the purist.

Posted to MM-Recipes Digest V4 #206 by roy@indy.net (Roy) on Aug 7, 1997

Vegetarian Lentil Bake

Servings: 8 Servings

Ingredients:

1 cub Red lentils
4 Medium-size potatoes (thinskin)
Carrots; thinly sliced
Tomatoes; seeded, diced
Celery; chopped
½ Onion; chopped
Bread crumbs
Olive oil
Curry powder
Salt; pepper, paprika, cumin
Sesame seeds (white)

Preparation:

1. Dice the potatoes into large chunks. Leave the skin on if the potatoes have thin skin. Cook the potatoes in boiling water until they are done.

2. While the potatoes are cooking, in a separate pot, add 1 cup of red-lentils to 2 cups boiling water. Reduce heat, add curry powder and salt, simmer until lentils are done and they have absorbed all the water.
This should take about 20 minutes. You can tell when your lentils are done by squeezing one between your thumb and index finger, if it totally squashes, it is done. Don't forget the curry powder! The lentils should take on a pretty yellow color.

3. Get a large bowl. Drain any extra water from the lentils, put the potatoes and the lentils into the bowl. Add tomatoes, carrots, onion, celery, bread crumbs, olive oil, pepper, cumin (Go easy on the Cumin!).
Mash the whole thing Together. You may use a fork to mash the potatoes into smaller pieces. Don't even think about using a hand blender or any other electric kitchen appliance. Mashing it by hand will blend the ingredients nicely. Do not overdo it. When you are finished you should have a pliable mass speckled with tomato, celery, and potato.

4. Get a large baking dish. Mold the mass into a rectangle 1.5 to 2 inches thick. You now have a lentil loaf. Sprinkle a generous quantity of paprika on top of the loaf. This is very important for color. Sprinkle a generous quantity of sesame seeds on top of the loaf. Press the seeds in.

5. Preheat oven to 350. Cover the baking dish with foil. Bake at 350 for 45 minutes. For the last 10 to 15 minutes, remove the foil so that the surface of the loaf gets some color.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Lentil Paella

Servings: 4 Servings

Ingredients:

1 medium Green Pepper -- Chopped
1 medium Yellow Pepper -- Chopped
2 Stalks Celery -- sliced
1 medium Onion -- chopped
1 medium Red Onion -- chopped
4 Cloves Garlic -- minced
2 tablespoon Olive oil
1 cub Lentils
1 ¾ cub Vegetable Broth
½ tablespoon Turmeric
2 medium Tomatoes -- seeded &
Chopped
1 cub Frozen peas -- thawed
1/3 cub Pimento stuffed olives
1/3 cub Pitted Ripe Olives
¼ cub Snipped cilantro

Preparation:

In a dutch oven cook the green pepper, yellow pepper, celery, onion, red onion and garlic in hot oil till onion is tender but not brown. Rinse lentils. Add lentils, vegetable broth and turmeric to the pepper mixture.
Bring to a boil; reduce heat. Cover and simmer for 20 to 30 minutes or till lentils are tender and liquid is absorbed. Stir in tomatoes, peas, stuffed olives, ripe olives and cilantro. Heat through. Season to taste before serving.

Posted to MC-Recipe Digest V1 #143

Date: Mon, 08 Jul 1996 11:06:04 -0700

From: Sami Hunter <samih@ix.netcom.com>

Recipe By : BH&G Cooking For Today, Vegetarian Recipes

Vegetarian Liver

Servings: 8 Servings

Ingredients:

-SHERI KONOPKO (GXCH63B)
6 Onions
4 Hard boiled eggs
¼ cub Walnuts
Oil

Preparation:

Chop onions and saute in oil until brown Put all ingredient through a food processor; or blender.
Formatted by Elaine Radis; 3/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Ma Po Tofu

Servings: 2 Servings

Ingredients:

6 Dried Chinese blk mushrooms
2 3 2 x 1-inch pieces tofu cut into ½-inch cubes
8 cub Water
1 tablespoon Canned preserved vegetable(Szechwan, minced) rinsed
5 tablespoon Cold water
2 tablespoon Seasoned Vegetable Broth
4 teaspoon Chili oil
1 tablespoon Brown bean sauce
1 ½ teaspoon Cornstarch
1 teaspoon Soy sauce
½ teaspoon Oriental sesame oil
½ teaspoon Sugar
½ teaspoon Ground white pepper
2 tablespoon Vegetable oil
¼ cub Finely chopped green onions
1 ½ tablespoon Minced garlic
2 teaspoon Finely chopped fresh ginger
¾ cub Fresh or frozen peas; thawed
¼ teaspoon Szechwan Peppercorn Powder

Preparation:

Cover mushrooms with hot water and let stand 1 hour. Drain; cut off stems.
Rinse caps well; squeeze dry. Cut into ⅛-inch dice. Set aside.

Place tofu in large sieve. Bring 8 cups water to boil. Pour into metal bowl just larger than sieve. Place sieve gently in water. Let tofu soak 30 minutes.

Drain tofu. Mix mushrooms and preserved vegetable in medium bowl. Mix 5 tablespoons water and next 8 ingredients in small bowl.

Heat vegetable oil in wok or heavy large skillet over high heat 1 minute.
Add green onions, garlic and ginger and stir-fry 1 minute. Add mushroom mixture and stir-fry 1 minute. Stir broth mixture. Add to wok with peas and stir-fry until sauce boils, about 1 minute. Add tofu and toss gently to coat with sauce. Cook 2 ½ minutes, tossing gently. Divide between plates.
Sprinkle Szechwan powder over (recipe follows).

SZECHWAN PEPPERCORN POWDER: (Makes about 4 teaspoons) Heat heavy frying pan or wok over medium-low heat 1 minute. Add 1 tablespoon whole Szechwan peppercorns and stir until aromatic, about 4 minutes. Transfer to blender.
Cool 10 minutes. Blend to a fine powder. Store at room temperature.

Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Marshmallow

Servings: 1 Servings

Ingredients:

2 Egg whites
¾ cub Light corn syrup (Karo)
2 tablespoon Sugar (more or less)

Preparation:

Beat the egg whites in a heat resistant bowl until they get very fluffy .
Put the bowl in a water bath and add syrup. Keep on beating. Add the sugar (to harden the mixture) and keep on beating. You'll need 2 spoons or so, depending on the size of the eggs used. After 10-15 minutes the mixture will be cooked and harden after it cools down. Keeps in refrigerator for a day or so and then it starts to colapse. Serve over sorbet, cakes or eat by the spoon.

Posted to fatfree digest V96 #295

Date: 25 Oct 96 12:01:27 EDT

From: Paula.M.Gouvea@Dartmouth.EDU (Paula M. Gouvea)

Vegetarian Medley

Servings: 4 Servings

Ingredients:

2 Green peppers
1 Red pepper
1 large Onion
2 small Zucchini
Olive oil
Parmesan cheese
1 small Jar tomato sauce and spices
Any kind of noodle or rice
About 1 c. water

Preparation:

Slice vegetables and saute in olive oil for few minutes (5 no more than 10). Add tomato sauce and some water. Cover and simmer for 5 minutes. Add Parmesan. Serve over pasta and noodles. Fast - delicious. Low calorie and good for you! Mt. Sinai High School

Recipe by Good Housekeeping Complete Book of Chocolate Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 26, 1998

Vegetarian Mince Pies

Servings: 1 Tarts

Ingredients:

1 pound Fresh ripe pears, chopped
1 Lemon rind, grated
1 Orange rind, grated
1 pound Mixed dried fruit
4 ounce Candied peel
4 ounce Glace cherries
4 ounce Dates, chopped
2 ounce Flaked almonds
1 teaspoon Allspice
½ teaspoon Nutmeg
½ teaspoon Powdered ginger
4 tablespoon Whisky or other liquid

Preparation:

Mix all the ingredients together & let stand for 1 to 2 hours. Store in air-tight jars. Use as regular mincemeat.

Rose Elliot, "The Vegetarian Christmas Cookbook" Sent by Mum.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Mince Pies

Servings: 1 Servings

Ingredients:

4 ounce Currants

MINCEMEAT:
4 ounce Raisins
4 ounce Sultanas
2 ounce Cooking dates
2 ounce Candied peel
2 ounce Glace cherries
2 ounce Flaked almonds
1 Ripe banana, peeled
4 tablespoon Brandy or whisky
½ teaspoon Ground ginger
½ teaspoon Grated nutmeg
½ teaspoon Mixed spice

PASTRY:
8 ounce Flour
4 ounce Shortening
6 tablespoon Cold water

Preparation:

MINCEMEAT: Mix everything together either by hand or, if you desire a smoother texture, in a food processor. PASTRY: Rub shortening into the flour until the mixture resembles fine breadcrumbs. Add enough flour to enable the pastry to hold together. Roll out pastry & cut into 12 cm circles. Press circles into the bottom of lightly oiled baking tins. Fill with mincemeat & cover with another pastry circle. Press down at the edges & make a small steam hole in the top. Bake for 10 minutes at 400F, 200C Gas 6. These pise can be frozen before baking either in the tin or remove from tin once they are solid. Mincemeat will keep for 1 week covered in the fridge. Makes 36 pies

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Mock Kishka

Servings: 1 Servings

Ingredients:

2 medium Onions,sliced
2 cub Flour
2 tablespoon Salt
¼ teaspoon Pepper
1 tablespoon Paprika (optional)
1 cub Oil

Preparation:

It is from the Spice and Spirit cookbook published by Chabad Lubavitch.

In a large bowl combine onion flour and seasonings. Add the oil so that the "kugel" holds together enough to be shaped and hold firm. Shape into oval loaf. It can then be placed on top of the cooked cholent before it is placed on the blech. (Sounds blech to me) My addition--I think this means add it in the final stages of cooking, probably 30-45 minutes before the cholent is served. Make sure that this "Kugel" is covered with sufficient water and that the water is boiling when the "kugel" is placed in it.

The " kugel" can also be placed in aluminum foil and placed on top of the cholent.

My version--I prepare the "Kugel" . Put all the ingredients for the cholent in a slow cooker and plpoace the kugel wrapped in foil paper on top. I simmer the whole thing on slow overnight.

Once this "kugel" has absorbed the flavour of the cholent it looks and tastes like kiske.

Posted to JEWISH-FOOD digest V97 #052 by aizenman@cadvision.com (Cynthia Aizenman) on Feb 15, 1997.

Vegetarian Moroccan Couscous

Servings: 4 Servings

Ingredients:

See instructions

Preparation:

From: JRomjrom@aol.com

Date: Tue, 23 Jul 1996 22:20:19 -0400
Subject: 9 days (andrea), australian progressive dinner

Why not make a vegetarian moroccan couscous? a tomato based sauce with harissa, turmeric, chickpeas, carrots, squashes (winter & summer types), mushrooms, raisins, onions.and whatever other vegetables you have. (i'd give you a recipe but i punted--used 1 28 oz can of chopped tomatoes,2 cups additional broth, 6 hunked carrots, 2 cans chickpeas, an onion, handful of raisins, tablespoon or so of harissa, ½ tsp turmeric.and whatever i had around of the other ingredients. i added a leftover baked potato, diced and a couple of jalapenos). cook til vegs are tender (save chickpeas and raisins for the last ten minutes). took about ½ hour to cook

serve it over traditional couscous or quinoa. a steamed green as a side dish.

JEWISH-FOOD digest 275

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Moussaka

Servings: 12 Servings

Ingredients:

TOMATO SAUCE:
2 large Onions
2 tablespoon Olive oil
2 tablespoon Butter
2 cub Mushrooms, minced(if you insist uponusing meat, substitute1 lb ground beef orlamb for the mushrooms)
3 tablespoon Tomato paste
3 Tomatoes, peeledand pureed
¾ cub Red wine, dry
½ cub Parsley, chopped
1 teaspoon Cinnamon
1 tablespoon Garlic, finely chopped
1 tablespoon Oregano
1 teaspoon Sugar

BECHAMEL SAUCE:
4 cub Milk
½ cub Butter
6 tablespoon Flour
⅛ teaspoon Nutmeg
¼ teaspoon White pepper

THE CASSEROLE:
Olive oil
3 pound Eggplant
4 Eggs, beaten
2 cub Ricotta cheese
1 cub Bread crumbs, dry
2 cub Kefalotyri or Parmesancheese, grated

Preparation:

First make the tomato sauce: peel and mince onions. Saute onions in about 2 T oil and about 2 T butter, over moderate heat, until they are soft and lightly colored (about 8 minutes). Add mushrooms and saute. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar.

Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring occasionally. Most of the liquid should be evaporated, and the mixture quite thick. Remove skillet from heat and let it cool completely.

Start seasoning the eggplants: peel eggplants and slice vertically, about ⅛ to ¼ inch thick. Sprinkle lightly with salt and let sit for 30 minutes.

Now make the Bechamel Sauce: Place the milk in a saucepan and heat it just until tiny bubbles appear along the edges. Remove and set aside.

Melt one cube butter in a 3-quart saucepan over very low heat until foamy, being careful not to brown. Slowly add the 6 T flour, stirring constantly until smooth (3-4 minutes), and still being careful not to let it brown.
Add the milk slowly, whipping with a wire whisk. When the mixture is thick and smooth, remove it from the heat and stir in seasonings. Cool sauce slightly.

Back to the eggplant: Rinse well with cold water; squeeze gently and pat dry. Dredge the eggplant in about 1 ½ cups flour and saute in olive oil.

Put it all together: Stir ricotta cheese until it is smooth and creamy.
Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated.

Remove and discard any excess oil that has risen to the top of the tomato mixture.

Lightly grease a 16x10 baking pan and sprinkle the bottom with a few bread crumbs. Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with bread crumbs and grated cheese. Repeat as many times as you have eggplant to last.

Pour the Bechamel-ricotta sauce over the top and bake at 300 degrees F. for one hour, or until a golden-brown crust has formed on top. Remove moussaka from oven and let it stand undisturbed 20-30 minutes; the delay allows the layers to fuse.

NOTES:

* Vegetarian version of the Greek classic -- This recipe is not for the faint-hearted. It's very good and it takes a lot of work. Don't waste it on someone who would be just as satisfied with steak and salad!

: Difficulty: moderate.
: Time: 1 ½ hours to prepare, 1 hour to bake, 20-30 minutes to set and cool. Some can be done ahead of time.
: Precision: Approximate measurement OK for eggplant, tomato mixture.
:
: Moira Mallison (tektronix!moiram)
: Organization: Tektronix, Inc. Beaverton, Or

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Muffuletta

Servings: 8 Servings

Ingredients:

2 Eggplants (About 1 Lb.Each), Cut In ¼" Slices
1 can Chickpeas (19 Ounces);Rinsed And Drained
2 tablespoon Lemon Juice
1 tablespoon Sesame Oil
1 teaspoon Ground Cumin
1 Clove Garlic; minced
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Hot Chili Paste
1 10-Inch Round Loaf ItalianBread
1 Sweet Red Pepper; RoastedAnd Peeled, Cut Into Chunks
1 Sweet Yellow Pepper; RoastedAnd Peeled, Cut Into Chunks
1 bunch Fresh arugula or watercress;trimmed
1/3 cub Pesto sauce

Preparation:

1. Preheat barbecue or broiler and grill eggplant until browned on both sides. Reserve. 2. Puree chickpeas, lemon juice, sesame oil, cumin, garlic, salt, pepper and chili paste. Taste and adjust seasonings and/or thin with water if necessary. 3. Cut bread in half horizontally and remove some of insides (save for breadcrumbs or croutons). Spread bottom half of bread with chickpea puree and layer on eggplant slices with roasted peppers and arugula. Spread top half of bread with pesto and place firmly on sandwich.
Wrap tightly. Cut into wedges to serve. It is easier to serve if it is wrapped and refrigerated for at least one hour before slicing.

Per serving: Calories 371, CHO 71 g, Fibre 7 g, Total Fat 4 g, Sat. Fat 1 g, Pro, 13 g, Cholesterol 1 mg

Recipe by: Bonnie Stern "Simply HeartSmart Cooking"

Posted to Digest eat-lf.v097.n225 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Sep 7, 1997

Vegetarian Mulligatawny

Servings: 1 Servings

Ingredients:

-VEGETARIAN MULLIGATAWNYSOUP~~~~~~~~~~~~~~~~~~~~~~~~~~Serving Size: 5
1 medium Onion -- chopped
2 tablespoon Ghee
1 Red chili -- whole
1 pinch Cayenne pepper
1 teaspoon Turmeric
1 tablespoon Coriander
4 cub Stock
1 Salt to taste
1 medium Caroot -- chopped
1 large Potato -- cubed
1 Green bell pepper --chopped
1 Tomato -- chopped
½ cub Grated coconut
1 cub Coconut milk
2 tablespoon Lemon juice
2 teaspoon Cilantro/parsleyPreparation Time :0:00

Preparation:

1. Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, : depending on age of the peas. 2. In a soup pot, saute the onions in the ghee for 5 minutes. Add
: chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, : stirring. Add the stock & the vegetables. Simmer for 10 to 15 : minutes. Add the coconut, coconut milk, chick peas & cook for a : further 5 minutes. 3. Remove from heat & let cool for a few minutes.
Blend well. Return
: to pot & add lemon juice & cilantro. The longer this soup sits, : the better its flavour. Re-heat gently & serve.
: Nanette Blanchard (nanetteb@csn.org)

Converted by MMCONV vers. 1.20

From: Jj Judkins Date: 24 Sep 96 Posted to MM-Recipes Digest V3 #290

Date: Tue, 22 Oct 1996 18:54:38 -0400

From: BobbieB1@aol.com

Vegetarian Paella

Servings: 4 Servings

Ingredients:

¼ cub Olive oil
1 ¼ cub Long-grain brown rice
1 large Onion; peeled and sliced
2 large Garlic cloves; crushed
1 pinch Saffron strands
3 cub Light Vegetable Stock(generous measure) OR water
½ Lemon; thinly pared rind, cut into thin shreds
Salt
Freshly ground black pepper
1 pound Washed and trimmed leeks cut into 1-inch lengths
¼ cub Frozen peas
¼ cub Black olives, or more

TO GARNISH:
Parsley; chopped

Preparation:

Heat the oil in a large, deep pan. Add the long-grain brown rice and onion slices and stir until the rice is coated and begins to turn opaque. Add the garlic, saffron, stock or wate, lemon rind and salt and pepper. Mix well, then bring to a boil. Mix again, to distribute the saffron coloring.
Arrange the vegetables and olives attractively on top of the rice. Bring to a boil. Cover with a lid or foil and simmer for 45 minutes. Sprinkle with parsley and serve straight from the pan. May be served with blanched almonds, slivered Brazil nuts or whole cashew nuts- separately, in a bowl - for people to help themselves to if they like. Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to 6 globe artichokes instead of the leeks. Very tender baby artichokes can simply be quartered; otherwise cut the leaves and choke from the artichokes, then halve or quarter the artichoke bottoms.
Garnish with artichoke leaves.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Pancakes

Servings: 8 Servings

Ingredients:

2 cub White flour (bleached; orsubstitute your favoriteflour mixes)
3 teaspoon Baking powder
2 tablespoon Sugar
1 teaspoon Salt
2 teaspoon Egg substitute (see note)
½ cub Water
1/3 cub Piping-hot applesauce
1 -(up to)
1 ½ cub Water; or as needed

Preparation:

Combine well the first 4 (dry) ingredients in a large bowl.

In a second bowl, mix the egg substitute with the ½ cup water. Beat with a mixer on high setting till it thickens somewhat - about 60-90 seconds. This is the egg substitute powder available in Whole Foods stores and other health-food stores (does not contain any egg product).

Warm-up the applesauce (microwave works well for this)

Combine the egg-substitute and applesauce in the large bowl with the dry ingredients. Now add enough additional water (about 1 or 1.5 cup) until consistency is typical for batter.

From this point on, cook in a pan or on griddle as with any other pancake batter.

P.S. I've found that the egg-substitute really works great as long as it is beaten well with an electric mixer. Also, I try to use applesauce frequently in baked stuff as a fat/oil replacement - it actually seems to work okay in pancakes...

GAWILSON@VNET.IBM.COM

(GALE A. WILSON)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Pasta Sauce

Servings: 4 Servings
Source: family recipe

Ingredients:

3 medium Leeks; cut into thin slices
1 large Onion; diced
1 large Can tomatoes; chopped, (oruse fresh tomatoes if youhave the time to peelthem!)
Salt
Pepper
Nutmeg
Oregano

Preparation:

Fry the onion in oil, then add the sliced leek and fry for another few minutes. Add tomatoes and simmer for 5-10 minutes. Season to taste. If you're not a vegetarian you could also add some beef stock, just for the taste... (If this gets too fluid, sprinkle with some flour to thicken the sauce.)

Posted to TNT Recipes Digest, Vol 01, Nr 921 by birgit.reinhold@stud.uni-muenchen.de (Birgit Reinhold) on Jan 9, 1998

Vegetarian Pasta Shells

Servings: 4 Servings

Ingredients:

2 tablespoon Olive oil
1 pound Shells, giant for stuffing
1 tablespoon Garlic clove minced
¼ cub Onion chopped
1 medium Green pepper, chopped
¼ cub Zucchini sliced
¼ cub Mushrooms sliced
10 ounce Spinach, frozen
1 large Egg
6 tablespoon Ricotta Cheese
2 cub Spaghetti sauce
½ cub Mozzarella Cheese
1 tablespoon Parmesan grated
1 teaspoon Nutmeg

Preparation:

Cook pasta shells in boiling water for 15 minutes. Rinse under cold water and set aside. The mushrooms, onions, zucchini, and peppers are diced.
Saute' them in olive oil. Season with 1 tsp ground nutmeg and 1 tbs grated parmesan. Cool and stir in the defrosted chopped spinach and one beaten egg to bind it. Blend in 6 tbs ricotta. Stuff into the shells. Pre heat oven to 350 degrees. In a large casserole dish arrange shells on a bed of spicy tomato sauce. Bake for 15 minutes. Remove top with shredded mozzarella cheese and bake 5 minutes more. Options: You can use 1 lb (14 pieces) manicotti instead of shells. If you can only get jumbo shell (34 to a lbs) fill with about a tbs per shell.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Pastitsio

Servings: 8 Servings

Ingredients:

1 pound Eggplant; peeled, cubed
1 Sweet red pepper; largediced
1 Sweet green pepper; largediced
½ pound Small pasta shells
2 cub Onion and garlic tomatopasta sauce (homemade orotherwise)
¼ teaspoon Cinnamon
12 ounce Fatfree cottage cheese
1 carton (8-oz) fatfree yoghurt
1 tablespoon All purpose flour
1 teaspoon Dry oregano
½ teaspoon Salt
¼ teaspoon Black pepper; freshly ground
¼ cub Grated fatfree Parmesancheese

Preparation:

Date: Fri, 3 May 96 18:07 PDT

From: tmead@comox.island.net (Thaddeus Mead)
Boil eggplant and peppers, covered for 4 minutes. Remove with slotted spoon to colander, drain. (reserve water) (I Steam these vegetables).

Add pasta to boiling water, cook 8 minutes. Drain in colander, spread in 13X9X2-inch baking dish. Stir together tomato sauce and cinnamon, spoon over pasta. Press excess liquids out of vegetables. Spoon on top of sauce.
Cool. Cover with foil. Refrigerate. This can be refrigerated up to 2 days.

Combine cottage cheese, yogurt, flour, oregano, salt, pepper and 2 tbsp ff parmesan cheese in medium size bowl. Refrigerate. Also can be refrigerated up to 2 days. Stir cheese.Pour over casserole.

Bake, covered, in preheated 400 degree oven for 40 minutes. Uncover, sprinkle with remaining Parmesan. Bake 15 minutes until top is golden. Bon appetit. From Catherine on beautiful Vancouver Island.

FATFREE DIGEST V96 #123

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Vegetarian Pie

Servings: 4 Servings

Ingredients:

1 pound Potatoes (weighed after peeling)
8 ounce Peeled onions
6 ounce Finely grated Cheddar cheese
Salt and pepper
½ pint Milk
1 teaspoon Marmite
1 ounce Chopped, unsalted nuts
¼ teaspoon Paprika

Preparation:

1. Cut potatoes into very thin sices.

2. Slice onions thinly and separate into rings.

3. Fill a 3- to 3-½ pint greased heatproof dish with alternate layers of potatoes, onion rings and cheese. Begin and end with a layer of potatoes and sprinkle salt and pepper lightly between layers.

4. Heat milk until hot, add Marmite and stir until dissolved.

5. Pour into dish over vegetables and cheese.

6. Sprinkle with nuts and paprika then cover with lid or aluminium foil.

7. Cook in centre of moderate oven (350 F or Gas No. 4) for 1-½ hours.
Uncover and continue to cook for a further half hour or until potatoes are tender.

8. Serve hot.

From: The Marmite Guide to better cooking - by Sonia Allison Copyright Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias

Vegetarian Pizza

Servings: 4 Servings

Ingredients:

1 12 inch Boboli crust
1 Tomato, cut into thin wedges
Halved
1 cub Broccoli flowerets
½ cub Red onion rings
Dried basil leaves
2 cub (8oz) shredded low-moisture
Part-skim mozzarella cheese

Preparation:

Heat oven to 350F. Place crust on cookie sheet. Top with vegetables. Bake 10-15 minutes or until cheese is melted and topping thoroughly heated.

--

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Posole

Servings: 4 Servings

Ingredients:

1 cub Onion; chopped
4 Garlic clove; chopped
1 ½ cub Mushrooms; quartered
2 Carrots; sliced
1 cub Green beans
2 cub Squash, winter; chopped
2 cub Tomatoes, canned
29 ounce Hominy, canned
1 pinch Salt
2 teaspoon Cumin
2 teaspoon Oregano
Black pepper; to taste
Cilantro, fresh; to taste

Preparation:

Brown the onions and garlic in a little oil. Add the vegetables to the browning onions and garlic. Add the tomatoes and cook until vegetables start to soften (about 10-15 minutes). Add the seasonings. Add the hominy.
Cook until all vegetables and the hominy are soft (another 10-15 minutes).

from the rec.food.recipes archives

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Pot Pie

Servings: 8 Servings

Ingredients:

1 cub Onion chopped
½ cub Wine table, white
1 cub Milk skim
1 cub Celery diced
1 pound Carrots
4 medium Pepper green
5 ounce Beans Green, frozen
1/3 cub Peas, frozen,
1/3 cub Whole Wheat flour
2 cub Vegetable Broth (home made)
1 tablespoon Parsley dried
1 teaspoon Soy Sauce low sodium
¼ teaspoon Sage, ground
½ teaspoon Thyme, ground
¼ teaspoon Pepper
¼ teaspoon Cayenne pepper

CRUST INGREDIENTS:
1 ¾ cub All purpose flour
2 teaspoon Baking Powder
½ teaspoon Baking Soda
2 tablespoon Margarine
¾ cub Buttermilk
2 teaspoon Honey

Preparation:

Start by making the crust. (Could use instant potatoes instead) Start with ingredient 17. Sift flour,baking powder and soda into a large bowl. Using a pastry blender or fork cut the margarine into the mixture until it resembles coarse meal. Combine the buttermilk and honey mixing well then add to flour mixture stirring with a fork to form a stiff dough. Add more buttermilk if dough is too stiff. Knead in bowl about 3 to 5 minutes until dough is no longer sticky. Turn out onto a lightly floured surface. Roll out into the desired shape. Coat an 8 cup casserole dish with vegetable spray. Preheat oven to 400 degrees. n a heavy sauce pan over medium high heat, heat wine to a simmer, add onion. Cook, stirring for 3 minutes. Add celery, carrots, bell pepper, green beans, and peas. If mixture starts to dry out add more wine. Cook, stirring about 3 minutes. Reduce heat to low.
Sprinkle flour over the vegetable mixture; cook, stirring 2 minutes.
Combine skim milk and 2 cups vegetable stock in a separate bowl. Slowly whisk the liquid mixture into the saute'. Sauce will start to thicken. Add the parsley, soy sauce, sage, thyme, pepper and cayenne. Cook stirring constantly until filling is thickened. Remove from heat and pour into prepared casserole dish. Lay biscuit crust lightly over the filling. DO NOT SEAL EDGES. Bake 20 to 30 minutes or until crust is golden brown and filling is bubbling.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Pot Stickers

Servings: 20 Servings

Ingredients:

4 Chinese dried black
(shiitake) mushrooms, soaked
In hot water
1 cub Spinach leaves, chopped
½ cub Napa cabbage, chopped
½ cub Bamboo shoots, daikon or
Fresh or canned water
Chestnuts, chopped
½ cub Pressed bean curd or tofu,
Chopped (proven optional or
Easily reduced)
1 tablespoon Green onion, minced
1 teaspoon Fresh ginger, minced
2 teaspoon Soy sauce
1 teaspoon Rice wine or dry sherry
1 teaspoon Cornstarch
½ teaspoon Sesame oil
1 pinch White or black pepper
1 pound Pot sticker wrappers, or
Homemade sheet pasta
2 teaspoon Vegetable oil
2 cub Vegetable stock

Preparation:

1. Squeeze excess water from mushrooms. Remove stems and discard; finely chop caps. Place mushrooms in a large bowl, and add spinach, cabbage, bamboo shoots, bean curd, green onion, ginger and garlic (and anything else you wish at this point-my friend added sprouts and put in less than half the tofu called for, and I'll probably add some fresh Japanese mustard leaves and Swiss chard stalks, and maybe some carrots bits, and leave out the tofu entirely). Mix gently with soy sauce, wine, cornstartch, sesame oil, and pepper. Refrigerate until ready to use.

2. Spoon 1 Tablespoon of filling into the center of each pot sticker wrapper (friend said she's going to stuff them a little fuller next time).
Moisten edge of wrapper, fold over to make a half-circle, and pleat edges firmly together. Set each pot sticker upright on a platter, so that a flat base is formed.

3. In a large non-stick or cast iron skillet, heat the 2 teaspoons of vegetable oil on medium high. Place pot stickers close together in the pan and fry about 1 minute, or until bottoms begin to brown. Pour enough vegetable stock into the pan to cover bottom half of pot stickers. Cover pan, reduce heat to medium, and cook 7 minutes, until the stock evaporates.

Makes about 20 pot stickers.

"Dip these in bowls of soy sauce, rice vinegar, hot chili pepper oil, and fermented black bean sauce."

Ovo-vegetarian (I guess from the pot sticker wrappers?) Nutritional info per serving (no idea how many constitute a serving, unfortunately) Cal: 159 (25% from fat, when bean curd is used) Prot: 7 g Fat: 4 g Carb: 22 g Sod:
343 g Chol: 24 mg (pot sticker wrappers again?) Fiber: 2 g

Source: From Veggie Life, Mar 95, p. 18.

Posted by shel@is.rice.edu (Shelly Johnson) to the Fatfree Digest [Volume 15 Issue 24] Feb. 24, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Vegetarian Pot Stickers with Dipping Sauce

Servings: 24 Pieces

Ingredients:

1 cub Diced tomato
½ cub Grated daikon
2 tablespoon Finely chopped shiso leaves
2 tablespoon Chopped green onions
3 tablespoon Lemon juice
¼ cub Tamari or soy sauce
½ teaspoon Cumin seed
½ teaspoon Chili powder
½ cub Cooked brown rice
6 ounce Tofu; squeezedto remove moisture
3 tablespoon Fresh shiitake mushrooms(finely chopped)
2 tablespoon Chopped fresh basil leaves
2 tablespoon Finely chopped black olives
1 teaspoon Ground red chili pepper
1 teaspoon Sesame oil
12 ounce Pot sticker wrappers
Salad oil for frying

Preparation:

For dipping sauce, combine tomato, daikon, shiso, green onions, lemon juice, 2 tablespoons of the tamari, the cumin, and chili powder. Chill overnight. In a bowl, combine rice, tofu, mushrooms, basil, olives, chili pepper, sesame oil, and the remaining 2 tablespoons tamari. Chill for 30 minutes. Put 1 tablespoon of filling in the center of each wrapper. Dampen edges with water, fold wrapper in half, and seal edges. In a non-stick skillet, heat a little oil. Arrange filled pot stickers in a single layer in the skillet; cook over medium heat until the bottoms of the pot stickers are browned. Add ¼ cup water; cover and cook on low heat for 6 minutes, or until water is evaporated. Repeat until all pot stickers are cooked.
Serve with dipping sauce. Makes about 24 pot stickers.

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Guest Demonstrator: Paul Onishi

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Vegetarian Quiche Spud

Servings: 2 Servings

Ingredients:

STUFFED SPUDS:
2 Baked potatoes
1 tablespoon Butter
¼ cub Onion, chpd
½ cub Sour cream
2 Eggs, lightly beaten
⅛ teaspoon Salt
⅛ teaspoon Pepper
¾ cub Swiss cheese, cut ¼" cubes
1 cub Leftover vegs, assorted chpd
Parsley

Preparation:

Cut a thin slice from the top of each potato. Remove pulp being careful not to tear shels. Place potato pulp in mixing bowl; mash; cover and set aside.
Set shells aside. heat butter in skillet; saute onion until tender, low heat, 10 mins. Add sour cream, eggs, salt and pepper, stirring constantly.
Add mashed potatoes; mix well. Add cheese and vegs; mix lightly. Heap mixture into shells. Bake 350 F, 45 mins. Garnish with parsley.
Posted to MM-Recipes Digest V3 #199

Date: Tue, 9 Jul 1996 19:53:29 -0400

From: Dan Schamber <dansch@haven.ios.com>