Steak-vegetable pockets * boneless steak
** thinly sliced vegetables
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PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat, 46mg Chol.,
Thinly slice beef into bite-size strips. Spray a wok or large skille
Winter vegetable pot pie Bring water for gravy to a boil and cook each vegetable (in the order
listed above) until almost done, set aside. Using this stock as a base for
the gravy, add soy sauce and corn oil and cook over low heat for 5 minutes.
Stirring constantly, sl
Wonderful millet vegetable balls Mix cooked millet, hazelnut flour (or ground nuts) and arrowroot powder (or substitute flours) together. Heat the oil and saute the onions, brocolli and carrots until semi-tender. Add the other vegetables and saute another 1-2 minutes more. Break up the
Vegetable soup with lentils (vegan) 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 mixtu
Vegetable juice cocktail Puree all ingredients in a blender. Cover and refrigerate for one
hour, strain, mix in salt & pepper and serve.
From: Terri St.Louis
Yetakelt w'et (spicy mixed vegetable stew) Saute the onions, garlic, berbere, and paprika in the niter kebbeh
for 2 minutes. Add the beans, carrots, and potatoes and continue to
saute for about 10 minutes, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste
Tofu vegetable dip Combine the
first 6 ingredients in a blender. Blend at high speed until smooth. Stir in the green onions or chives and refrigerate. Can be thinned by stirring in a bit of water or ginger ale. Serve with vegetables or crackers.
Smoked bean ragout Sort and wash beans: place in a Dutch oven. Cover with water to 2 inches
above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover
and let stand 1 hour. Drain beans, and return to pan. Add 6 cups water,
liquid smoke seasoning, and
Vegetable raisin curry with couscous 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 peppe
Brown vegetable stock Preheat the oven to 450^F. Put the cut vegetables in a heavy baking pan. Roast in the oven, uncovered, stirring occasionally, for about 1 hour. Transfer the vegetables to a stockpot. Cover with 2 quarts water. Bring to a boil and simmer, covered, for 1 h
Garden vegetable pita bread salad Beat olive oil, lemon juice, salt, pepper, and garlic in large bowl with wire whisk until well blended.
Add remaining ingredients just before serving. Toss lightly.
Deluxe vegetable calzone 1. Roll out pizza dough. Place on lightly greased 7 inch pizza pan.
Pat with hands to fit pan. 2. Spread cheese sauce evenly to edge of
dough, leaving 1/2 inch space from the rim. 3. Place stir-fried
vegetables along half of the dough. Fold dough
1-pot vegetable bean casserole In nonstick skillet, melt butter over medium-low heat; cook garlic, onions
and carrots, covered, for about 10 minutes or until softened. Stir in
vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about
15 minutes or until onions a
Mr. turkey sausage & vegetable medley In small bowl, combine cornstarch, brown sugar, soy sauce and ginger.
Gradually blend in broth until mixture is smooth; set aside. Coat
large, non-stick skillet with vegetable spray. Brown sausage; remove.
Add oil and vegetables to skillet. Cook, stirring
Savory chicken & vegetable shells BAKE pastry shells according to pkg. directions.
HEAT oil in skillet. Add chicken and cook until browned, stirring often.
ADD soup, milk, thyme, onion and vegetables. Heat to a boil. Cover and cook over low heat 10 min. or until vegetables are tender. Ser
Vegetable latkes 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
eno
Wild mushroom ragout with a spinach potato cake For the ragout: In a saute pan, heat the olive oil. Add the mushrooms and
shallots and saute for 2 minutes. Add the tomatoes, green onions and garlic
and continue sauteeing for 1 to 2 minutes. Season with salt and pepper. Add
the mushroom broth to
Albacore vegetable pilaf 1/2 c Green pepper
1/2 c Zucchini
1/2 c Broccoli florets
14 1/2 oz Can chicken stock
1/4 c Water
2 tb Lemon juice
1 c Dairy sour cream
1 ts Dill
1/2 ts Salt
1/4 ts Pepper
12 oz Can white tuna
1/4 ts G
Colourful vegetable couscous To prepare dried chickpeas, sort through them, discarding any pebbles
or other foreign material; rinse thoroughly. Put them in a saucepan
with 2 cups of water and bring to a boil. Boil for 2 minutes; cover
and let stand for 1 hour. Drain thorou
Armenian ragout of lentils, squash, apricots 1 c Plum tomatoes, diced
2 tb Lemon juice
Preheat the oven to 375 degrees. Bake the butternut squash for 45 to 50 minutes, until tender but firm. When the squash is cool enough to handle, remove the peel, discard the seeds, and cut the flesh
Skinless roast chicken breast salad with vegetable chips (h Trim fat and slightly pound chicken breast (if boneless). Blend all spices
and herbs with oil in a bowl or holding pan. Add chicken to spice mixture.
Refrigerate and marinate for at least an hour.
In a medium size saute pan on medium heat, add 2 t
Vegetable potstickers Heat 3/4 cup of the broth to boiling in 10-inch nonstick skillet over
medium-high heat. Stir in onion, celery, cabbage, mushrooms, ginger root,
and garlic. Cook 5 to 8 minutes, stirring frequently and adding more broth
if vegetables begin to stick
Paula's vegetable barley stew with lentils (vegan) Combine the barley and 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. [Cooked barley is added to the sauted onions, etc. with the r
All vegetable pasta salad Cook pasta shells according to directions. Drain and rinse in cold water.
Pour boiling water over mixed vegetables. Drain and rinse in cold water.
Combine kidney beans, dressing, spices and chopped onion together. Add
vegetables, mix. Add pasta m
Spinach vegetable pots with herb vinaigrette Boil, steam or m/wave spinach leaves until just tender; rinse under
cold water, drain, pat dry with absorbent paper.
Grease 6 ovenproof dishes (1 cup capacity), line with spinach leaves,
allowing leaves to overhang edges. Beat cream in small bowl
24 hour vegetable salad Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer
mushrooms on top. Then layer peas and carrots. Arrange egg white slices and
bacon over vegetables. Top with 1/2 cup cheddar cheese; set aside. In a
mixing bowl, combine
Roasted vegetable terrine Preheat oven to 375F . Place garlic through mushrooms on a nonstick
baking sheet and toss with olive oil and salt and pepper. Roast the
vegetables until soft and golden brown. The green beans and mushrooms cook
the quickest (15-10 min); the carrots and
Cheesy vegetable spread In food processor, process cheese, yogurt, lemon juice, and soy sauce
until smooth.
Stir in remaining ingredients. Use as a spread on crackers, whole wheat
bread, or pita crisps, or stuffed into pita pockets.
Makes 1 1/2 cups
Variations: - substitute shre
Winter vegetable broth with barley bannock 1 Prepare the broth by heating the vegetable oil in a large pan. Add the
chopped onion and allow to soften. Chop the celery and carrots into
approximately 2.5cm/1" chunks.
2 Stir the celery, carrots, leeks, parsnips, potato, prepared pearl
Creamy vegetable soup Saute diced onion and chopped ga
rlic in melted butter in saucepan over medium heat for 3 minutes. Add frozen mixed vegetables and chicken broth. Simmer 8 minutes or until vegetables are tender. Add chicken and heavy cream. Gently heat through. Serve
Vegetable confetti 2 x Carrots, shredded
1 sm Onion, sliced thin
2 tb Water
2 ts Margarine
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.
Vegetable-bean soup 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 1/2 hours.
Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch
Vermicelli with chunky vegetable sauce Cook pasta per package directions. Drain and pour into a wide serving bowl.
In a nonstick skillet over medium-high heat, heat olive oil, add red
peppers, onion, and mushrooms, and cook until tender, about 5 minutes. Add
zucchini and garlic; cook unt
Grilled vegetable kabos Combine Salad Dressing, Basil & Parsley; Cover & Chill. Alternate Squash,
Onions, Tomatoes & Mushrooms On 8 Skewers. Grill Kabobs Over Medium Coals
15 Min. OR Until Vegetable Are Tender, Turning & Basting With Dressing
Mixture
Pureed vegetable soup with broccoli florets GARNISH: minced fresh parsley, dash of paprika, minced fresh chives,
grated cheese, sliced almonds, or finely diced sweet red peppers, opt.
In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion,
garlic, stock, and seasonings. Bring to a
5 minute vegetable soup (in pressure cooker) In a 6 qt. pressure cooker sprayed with Pam, saute the carrots, onions and
celery till limp. Dust with the flour. Add all remaining ingredients and
cook under high pressure for 5 minutes. Remove from heat, let pressure drop
naturally, remove lid c
Roasted artichoke and toasted pine nut ragout Poach the artichokes in water with lemon and salt. Drain and cool. Cut the
artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the
artichokes in a pan with 1 tablespoon butter and salt and pepper.
Saute the garlic and shallots in 1 1/2
Turkey-vegetable chili Cook bell pepper, onion and garlic in oil in 3-quart saucepan over medium
heat about 3 minutes, stirring frequently, until onion is tender. Stir in
remaining ingredients except frozen vegetables and zucchini; break up
tomatoes. Heat to boiling; reduce
Briami mystras (multi-vegetable & herb casserole) *Soak okra in vinegar to remove slime, then rinse well. Eggplant
may be salted and rinsed before slicing if desired.
In a large bowl, place all the vegetables, reserving half the tomatoes.
Season with the parsley, dill, salt, and pepper, and mix
Tortellini vegetable filling DEFROST VEGETABLES, if necessary. Roughly chop them into 1/4-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 and
add the vegetables. I
Croatian vegetable-cheese musaka In a large soup pot or skillet, saute the onions in 3 tablespoons of oil until translucent. Add the mushrooms and continue to saute for several minutes, stirring frequently. Mix in the wine, soy sauce, herbs, salt, and pepper and simmer, covered, stirring
Brown vegetable stock #2 1. Place the beans in a 3 quart/liter saucepan and add enough water to cover by 2 in. Bring to a boil over moderate heat and simmer for 2 minutes. Remove the pan from the heat and set aside, covered, while you cook the vegetables.
2. Heat the ghee or b
8 vegetable stew Cut onions, carrots, red peppers, celery, mushrooms and zucchini into
bite-size pieces. Saute in veggie broth for 5 mins. until still slightly
crunchy. Cut tomatoes into bite-size pieces and add the rest of the
ingredients. Cover and cook for 20
Vegetable finger salad 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
Lentil-vegetable stew In a skillet over medium high heat, bring sherry to a simmer. Add
onions and saute 2 minutes. Add carrots, sweet potato, bell pepper,
and garlic; saute 1 minute until sherry evaporates. Spoon into slow
cooker. Add remaining ingredients. Cover
Vegetable curry #2 * very finely chopped, or 1/4 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
Cafe flora's vegetable nut burgers Coulis: Saute fennel in oil until soft. Add onion, garlic and tomatoes; mix
lightly. Remove from heat and stir in remaining ingredients. Let sit at roo
temperature for 4 hours to combine flavors. Burgers: Combine all burger
ingredients in a bow
Bean vegetable medley Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper.
Transfer mixture to a buttered 2-to 3 quart casserole with lid.
125 vegetable soup Cook the meat and bone in 6 c. of water under a tight lid for several
hours. Just before the meat is done, add the kitchen bouquet of celery
tops, parsley, garlic leaves, and cabbage leaves tied in a cheesecloth. Add
the potatoes, celery stalks, c
Vegetable turnovers Preheat oven to 350F
Mushroom mixture: sesame seeds
(mushroom - garlic)
Saute garlic and mushrooms with herbs until browned. Add goat cheese. Mix
thoroughly.
Corn mixture: dried cilantro
(corn-manchego)
Saute onions until cooked half way. Add peppers
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Recipes
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