Vegetarian Recipes
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Bean and Pasta
Soup
Copper Pennies
No-Fat Hash Browns
Roasted Fall
Vegetables
Honey-Wheat Sunflower Bread
Uncle Mike's Salad
Vegetarian
Sloppy Joes
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* Exported from MasterCook *
Bean and Pasta
Soup
Recipe By : Real Food for Real People
Serving Size : 4 Preparation Time
:0:00
Categories : Soups
Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
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2 packages Vegetarian Bouillon -- dissolved in:
1 1/2 cups Hot Water
8 ounces Tomatoes, canned -- stewed and chopped
4 1/2 ounces Pasta Shells -- uncooked
14 ounces Red Kidney Beans, canned -- rinsed and drained
2 cups Spinach, frozen -- chopped
1/2 teaspoon Oregano
1/2 teaspoon Basil
3/4 ounce Parmesan Cheese -- freshly grated (optional)
In a 2 1/2-quart saucepan, combine the dissolved bouillon and tomatoes,
then cook over medium heat until the mixture comes to a boil. Add the
macaroni and cook for 7 minutes. Add the beans, spinach, oregano and
basil and stir to combine. Cook until the macaroni is tender, 5 to 7
minutes. (If the soup is too thick, add a small amount of water.) Divide
the soup into 4 soup bowls and sprinkle each portion with 1/4 of the
Parmesan Cheese.
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Per Serving (excluding unknown items): 339 Calories; 5g Fat (12.2%
calories from fat); 17g Protein; 58g Carbohydrate; 12g Dietary Fiber;
5mg Cholesterol; 1397mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean
Meat; 1 Vegetable; 1/2 Fat.
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* Exported from MasterCook *
Copper Pennies
Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Side Dish
Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
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2 pounds Carrots -- peeled, 1/4" slices
1/2 cup Vegetable Oil
1 cup Sugar
1 large Onion -- diced
1 large Green Pepper -- diced
6 ounces Tomato Juice
3/4 cup Red Wine Vinegar
1 teaspoon Prepared Mustard
1 teaspoon Worcestershire sauce
1 teaspoon Salt
1/4 teaspoon Black Pepper
In a large saucepan, cook carrots until crisp-tender, then drain.
Combine all remaining ingredients in a large bowl, and mix well. Add
carrots and stir until well mixed. Cover and refrigerate about 4 hours.
Serve cold as a salad, or warm it and use as a side dish. Store in
refrigerator for up to 2 weeks.
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Per Serving (excluding unknown items): 278 Calories; 14g Fat (43.1%
calories from fat); 2g Protein; 40g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 394mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
1/2 Vegetable; 2 1/2 Fat; 2 Other Carbohydrates.
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*
Exported from MasterCook *
No-Fat Hash
Browns
Recipe By : Real Food for Real
People
Serving Size : 6 Preparation Time :0:00
Categories : Fat-Free
Potatoes
Side Dish
Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
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6 medium Potatoes -- scrubbed NOT peeled
1 medium Onion -- chopped
Salt & Pepper to taste
Cut potatoes into short strips, using a knife or the french fry
attachment on your food processor. Do the same with the onion. Mix these
together and place in the top of a strainer pan. Add 2 cups water to the
bottom pan (these are set up like double boilers) and place strainer pan
on top of bottom pan. Season with salt and pepper to taste, and place on
a burner set to medium heat. Cover pan, and cook until water begins to
boil (you can tell the water is boiling by listening or watching for
vapor to leave from between the pans), then turn heat down to low. Cook
for about 20 minutes, until both potatoes and onions are tender. Serve
hot with meal.
Note: If you do not have a steamer pan, you can use a steamer basket
placed in the bottom of a 2 quart saucepan. Be certain water in bottom
of pan is not deep enough to come into steamer basket. Steamer baskets
are inexpensive and can be found in most grocery stores or department
stores where kitchen utensils are sold.)
Copyright: "1999-2010, Kaylin White/Real Food for Real People"
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Per Serving (excluding unknown items): 103 Calories; trace Fat (1.3%
calories from fat); 3g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable.
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*
Exported from MasterCook *
Roasted Fall
Vegetables
Recipe By : Real Food for Real
People
Serving Size : 6 Preparation Time :0:00
Categories : Side Dish
Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
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5 pounds Pumpkin -- Sugar Pumpkin ONLY
1 tablespoon Olive Oil
1 tablespoon Butter or Margarine -- melted
1/2 teaspoon Salt
2 large Carrots -- sliced
4 small Potatoes -- halved and sliced
1 medium Apple -- peeled & sliced
1 medium Onion -- chopped
3 cloves Garlic -- minced
1/4 teaspoon Thyme -- dried
1/8 teaspoon Black Pepper -- freshly ground
Pre-heat oven to 400 degrees F. Cut top off pumpkin, about 2 in. below
stem. Scrape out seeds and stringy pulp with a spoon. Mix oil and butter
in a small cup. Lightly brush some inside pumpkin, then sprinkle with
1/4 tsp of the salt. Place cut side down at one end of pan. Pile
carrots, potatoes, apple,
onion and garlic at other end of pan. Drizzle with remaining oil
mixture, then sprinkle with remaining salt, the thyme and pepper. Toss
to coat, then spread out. Roast 30 minutes, turning vegetables over
once. Increase oven temperature to 450 degrees F., turn pumpkin over and
continue roasting 15 minutes, turning vegetables once more, until
vegetables and pumpkin are tender. Fill pumpkin with vegetables. Cut in
wedges to serve.
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Per Serving (excluding unknown items): 233 Calories; 5g Fat (16.7%
calories from fat); 6g Protein; 47g Carbohydrate; 5g Dietary Fiber; 5mg
Cholesterol; 215mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable;
0 Fruit; 1 Fat.
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* Exported from MasterCook *
Honey-Wheat Sunflower Bread
Recipe By : Real Food for Real People
Serving Size : 16 Preparation Time :0:00
Categories : Baking Stone Friendly
Breads
Grains/Nuts
Vegetarian
Amount Measure Ingredient -- Preparation Method
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2 cups Water -- very warm
3 cups Flour -- (more or less)
2 packages Active Dry Yeast -- (5 tsp.)
1 Tablespoon Sugar
2 cups Whole Wheat Flour
1 cup Oats -- (not quick)
1/4 cup Butter or Margarine
1/4 cup Honey
2 teaspoons Salt
1 cup Sunflower Seeds -- unsalted
In a large mixing bowl, combine water, 2 cups flour, yeast and sugar.
Beat on low speed for three minutes. Cover and let rise in a warm place
until doubled- about 30 minutes. Mixture will be spongy. Stir in whole
wheat flour, oats, butter, honey and salt. Mix well. Stir in sunflower
seeds and remaining flour, until ready to turn onto floured surface and
knead. Knead until smooth and elastic, for about 5-8 minutes. Shape into
a ball and place inside a greased bowl. Turn once to coat top, and cover
with a cloth. Let rise in a warm place until doubled, about 30 minutes.
Punch down and divide in half. Cover and let rise another ten minutes.
Shape into two loaves, and place into two greased bread pans. Cover and
let rise until doubled- about 30 minutes. Bake at 375 degrees F for 20
minutes. Cover with foil, and bake an additional 15 minutes. Remove from
pans and cool on wire racks.
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Per Serving (excluding unknown items): 273 Calories; 9g Fat (27.4%
calories from fat); 9g Protein; 42g Carbohydrate; 5g Dietary Fiber; 8mg
Cholesterol; 299mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean
Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.
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* Exported from MasterCook *
Uncle Mike's Salad
Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 head Iceberg Lettuce
1 small White Onion
6 medium Radishes
1 stalk Celery
2 medium Carrots
1 large Tomato
to taste MSG -- or Seasoned Salt
This salad makes it's own dressing which is fat-free and tastes
wonderful!
Wash, core and drain lettuce, then using your hands, tear into small
pieces and place into a large bowl which can be covered. Next, slice
onion into rings, then cut rings into 1/4's so they are actually short
strings, and add to lettuce. Slice radishes into thin pieces and add to
salad mixture. De-string celery by breaking near one end and pulling
strings from stalk with end piece- repeat with opposite end if
necessary. Now, cutting diagonally, slice celery thinly and add to salad
mixture. Shred un-peeled carrots and add to mixture. Core and cut tomato
into small cubes. Now, lightly toss salad, and then season with MSG or
Seasoned Salt, to taste. Toss salad again, then cover securely and
refrigerate at least one hour before serving. Shake bowl to coat salad
with seasoned juices before serving.
Copyright: "(c)1999, Kaylin White/Real Food for Real People"
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Per Serving (excluding unknown items): 34 Calories; trace Fat (7.9%
calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 26mg Sodium. Exchanges: 1 1/2 Vegetable.
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* Exported from MasterCook *
Vegetarian
Sloppy Joes
Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Beans Rice
Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 tablespoon Vegetable Oil
1 medium Onion -- chopped
1 medium Green Pepper -- chopped
3 cups cooked Brown Rice
2 cans Mexican style Pinto Beans or Chili Beans -- (16 oz)
3/4 cup Hickory Smoke Bar-b-q sauce
Heat oil in large skillet over medium high heat. Add onion and green
pepper. Cook 2-3 minutes. Add rice, beans and Bar-b-q sauce. Simmer
10-15 minutes, until heated through. Serve on buns. This is a very
economical recipe, especially if you use homemade bar-b-q sauce. This
recipe also freezes well.
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Per Serving (excluding unknown items): 106 Calories; 2g Fat (19.9%
calories from fat); 2g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2
Fat.
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