[CH] need good hot vegetarian stuff
Jim Weller (Jim.Weller@salata.com)
11 Oct 98 23:30:20 -0800
-=> Quoting "J.B Cattley" to All <=-
"C> Spring is sprung, the grass is riz, and I've gone on a diet to lose
"C> the winter spare tyre. To this end, apart from just staying under 1000
"C> calories per diem, I've decided to cut out 75% of the meat products
"C> from my life.
"C> However, I am a bit short on good CH things to do with veggies, as
"C> I've found very little that goes well. I am not into tofu and lentils,
I found 60 vegetarian, low-cal dishes in my recipe collection that are
tofu and lentil free and use at least some chiles. They aren't all
Chile-Head hot but you can adjust to taste. Here are a few to get you
started; if you would like all of them I could e-mail them to you off
list.
Anyone else want a copy?
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Baked Squash & Yams (Vegan)
Categories: Vegetables, Low-fat, Vegan
Yield: 1 servings
1 lb Winter squash, peeled and
-sliced (I used Butternut)
1 lb garnet yams, peeled, sliced
1 c tomato sauce
1 c Lite soy milk
1 tb garlic chili paste
Layer the squash and yams in a baking dish. Mix the remaining ingred-
ients together and pour over the veggies. Bake covered @ 350 F for ~
45 minutes. Finish baking uncovered for another 15 minutes or so.
Posted by ? to Fatfree Digest [Volume 13 Issue 14] Dec. 14, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Corn, Bean & Pumpkin Stew
Categories: Vegan, Low-fat, Stews, Corn, Beans
Yield: 1 servings
1 c Pinto beans, soaked
Overnight and drained
Salt
1 lb Tomatoes, fresh or canned,
Peeled, seeded, and chipped,
Juice reserved
[peeled and seeded?
Yea, right.]
3 Ears corn (about 1 1/2 C)
1 ts Cumin seeds
1 ts Oregano
1 Inch piece of cinnamon
3 Cloves
1 lg Onion, medium dice
2 cl Garlic, finely chopped
1 tb Paprika
2 c Bean broth or stock
3 c Pumpkin or winter squash,
Peeled, cut into 1" cubes
2 Serrano chilies, seeded and
Finely chopped
Cilantro or parsley,
Chopped, for garnish
Cook the beans in water and 1/2 t salt for about 1.5 hrs or until
beans are tender. Drain and reserve the cooking liquid.
Warm a small heavy skillet and toast the cumin seeds until their
fragrance emerges; then add the oregano, stir for 5 seconds, and
quickly transfer the spices to a plate or bowl so they don't burn.
Combine them with the cinnamon and the cloves, and grind to a powder
in an electric spice mill.
Heat a wide skilled [with water or some sauteing liquid] and saute the
onion briskly over high heat for 1 minute; then lower the heat to
medium. Add the garlic, the spices, the paprika, and 1 t salt. Stir
well to combine; then add 1/2 C reserved bean broth or stock and cook,
stirring occasionally, until the onion is soft. Next add the tomatoes
and cook 5 minutes. Then add the pumpkin or winter squash along with
another C of bean broth or stock. After 20 to 30 minutes, or when the
pumpkin is about half-cooked -- soft but still too firm to eat -- add
the corn, the beans, and the fresh chilies. Thin with the reserved
tomato juice, adding more broth or stock as necessary. Cook until the
pumpkin is tender. Check the seasoning, and add more salt if
necessary. Serve garnished with the chopped cilantro or parsley.
Even though there is corn in the stew, corn bread or tortillas make a
good accompaniment.
Well, the book is actually Greens, not Savory Way, but here's the
adapted recipe (p. 218 for those of you that have it on your shelf).
From: Cindy_Bloch@transarc.com. Fatfree Digest [Volume 11 Issue 4],
Oct. 13, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Garlic Eggplant (Zimmerman)
Categories: Low-fat, Canadian, Vegetables
Yield: 1 servings
1 1/2 lb Eggplant, cut into
1/2 -inch cubes
1 lg Onion, chopped
MMMMM------------------IN A BOWL, MIX TOGETHER-----------------------
2 tb Soya sauce (or tamari)
2 ts Sesame oil (optional)
1/3 c Water
1 ts Sugar
MMMMM---------------------POUR IN HEATED WOK--------------------------
3 tb Olive oil (or veg broth)
8 Cloves minced garlic
1 tb Chili paste with garlic (or
Plain chili paste)
1/2 ts Minced ginger (I usually use
More than this)
Cook for a few seconds, stirring constantly. Add eggplant and onions.
Pour liquid mixture over eggplant and toss. Add more water so that
liquid measures 1/2 way up the mixture. Cover and cook on high heat
for @7 minutes. When eggplant is tender, uncover and cook until most
of the remaining sauce has evaporated. Serve with rice.
Source: A friend of mine modified the following from _The Garlic
Lovers Cookbook_ (I think!).
Posted by czimm@psych.ualberta.ca (Corinne Zimmerman) to the Fatfree
Digest [Volume 15 Issue 15] Feb. 15, 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.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Pasta with Hot Peppers
Categories: Main dish, Italian, Pasta, Vegetarian, Low-fat
Yield: 4 servings
1 Onion, finely chopped
1 Red bell pepper, minced
2 Fresh cayenne chiles,
-chopped
1 c Mushrooms
1 tb Olive oil
3 Tomatoes, chopped
2 tb Basil, chopped
1/2 ts Marjoram, dried
1/2 ts Salt
1/4 ts Black pepper
3 c Fusili pasta, uncooked
2 tb Parsley, chopped
Heat the oil & when warmed, saute the onion, bell pepper, chiles &
mushrooms for 5 minutes. Add the tomatoes, basil, marjoram & simmer
for 10 minutes. Add salt & pepper.
Cook the pasta according to package instructions. Drain. Toss the
pasta with the sauce in a serving bowl & garnish with parsley before
serving.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Vegan Tamale Pie
Categories: Vegan, Low-fat, Mexican, Pies, Beans
Yield: 4 servings
1 tb Olive oil
1 Green pepper
16 oz Can tomato sauce
3/4 c Frozen corn, thawed
1 ts Ground cumin
1 pn Cayenne pepper
1 md Onion
2 cl Garlic, minced
16 oz Can pinto beans, rinsed
1 ts Chili powder
1/2 ts Fine sea salt
1 pk Favorite corn bread mix
Heat the olive oil in a large frying pan over med hi heat. Add the
onion, bell pepper and garlic and cook until softened, 6 - 8 min.
Remove from the heat and stir in tomato sauce, pinto beans, corn, and
seasonings. Pour into an 8 x 8 glass baking dish. Preheat oven to
350. Follow the directions on the cornbread mix and spread it on top
of bean mixture. Bake for 30 min. Cool for 10 min before serving.
(This recipe comes from the "Stop the Insanity" program)
From: LORRIE SMITH
MMMMM
Cheers,
YK Jim
... 5 lbs of habbies?!? You could intimidate India and Pakistan with that!