14 1/2 oz EDEN Diced Tomatoes -with Green Chilies 1 tb EDEN Olive Oil 3 Cloves garlic; pressed 1 Onion; diced 1/2 c EDEN Quinoa – washed and drained 1 Green pepper; diced 1 ts Chili pepper 1 ts Cumin (optional) Salt to taste Drain tomatoes and reserve juice. Heat oil; saute garlic and onions until onions are translucent. Add reserved tomato juice and bring to a boil. Add quinoa and green peppers and cook about 15 minutes or until liquid is gone. Add tomatoes, spices and serve. Prep Time: 10 minutes Cooking Time: 15 minutes Yield: 3-4 servings Copyright 1994 Eden Foods, Inc. |
1 bn Radishes; thinly sliced Lettuce leaves —–DRESSING—– 1/4 c Thinly sliced scallions 1/4 c “Lite” sour cream 1/4 c Fresh plain yogurt 1 pn Salt 1/4 ts Fresh ground pepper 1/2 ts Prepared horseradish 1 tb Chopped parsley —–GARNISH—– 1 tb Chives; minced Combine radishes with dressing and mix together well. Serve on lettuce leaf “cups.” From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 41. |
| Ingredients | |||
| 2 | pound | beets, young, small | |
| 2 | teaspoon | cornstarch | |
| 1/4 | teaspoon | salt | |
| 1/4 | teaspoon | allspice, ground | |
| 1/8 | teaspoon | pepper | |
| 1 | tablespoon | orange, rind, grated | |
| 1/4 | cup | sugar, brown | |
| 2/3 | cup | orange, juice | |
| 2 | tablespoon | butter | |
| 1 | chives, fresh, minced | ||
Directions: | |||
| Cut off beet tops and wash beets well. Simmer beets, covered, in enough water to cover for 45-60 minutes or until tender. Drain and cover with cold water; trim off tops and roots and remove skin. Slice 1/4 inch thick and set aside. In medium saucepan, combine cornstarch, salt, allspice, pepper, orange rind, and brown sugar. Gradually add orange juice, stir until smooth. Add butter. Cook and stir over medium heat until mixture thickens. Add beets and heat through. Place in individual serving dishes and sprinkle with chives.  | |||
1 sm Onion 4 ts Vegetable oil 1/4 c Millet Sea salt to taste 2/3 c Water 1/2 c Slivered almonds 1 sm Leek 1 sm Zucchini 1 c Mushrooms Freshly ground black pepper 1/4 ts Ground cinnamon Chop the onion. Heat 2 teaspoons of the oil in a saucepan and add the onion. Saute for about 3 minutes until tender by not brown. Add the millet and cook for another 2 minutes or so, stirring occasionally. Sprinkle in the salt and pour in the water. Bring to the boil, then lower heat and simmer, covered, for about 20 minutes. Place the almonds under the grill (broiler) and toast until lightly browned, turning frequently. Set aside. Chop the leek and zuchinni finely. Heat the remaining 2 teaspoons oil in a frying pan (skillet) or wok and add the vegetables. Stir-fry for about 3 minutes. Slice the mushrooms thinly and add them to the leek and zucchini. Stir fry for a further 2-3 minutes. When the millet is tender and the water is absorbed, stir in the vegetables, pepper to taste, and the cinnamon. Cook for a couple of minutes longer, stirring then remove from heat, and stir in almonds. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias |
1/2 c Wholewheat flour 2 tb Sugar 1 1/2 ts Salt 1 pn Black pepper 1 pn Cayenne 5 lg Green tomatoes, sliced 1/2″ – thick 2 tb Canola oil Combine the first five ingredients in a medium-sized bowl. Dredge both sides of the tomato slices with the flour mixture. Preheat the oven to 275F. Heat the oil in a large skillet over medium-high heat. Fry the tomato slices in a single layer until golden brown, about 2 minutes per side. Cover & place in the oven to keep warm while cooking the other slices. Repeat the process until all slices are cooked, ading oil as needed. Serve hot. |
—–DRESSING—– 2 tb Balsamic vinegar; 6 tb Cider vinegar; 2 tb Dijon mustard; 1 tb Low-sodium soy sauce; 2 ts Honey; 1/2 ts Celery seed; 1/2 ts Caraway seed; 1/4 ts Pepper; black —–SALAD—– 2 c Green cabbage; shredded 2 c Red cabbage; shredded Carrot; julienned Red pepper; julienned Green pepper; julienned Yellow pepper; julieened 1/4 c Scallions; finely chopped 1/4 c Fresh parsley; minced —–PER SERVING—– 38 x *cals *gm protein 13/16 x *gm fat 6 x *gm carbo 130 x *mg sodium *gm fiber Dressing: Mix dressing ingredients together in a small jar. Set aside. Salad: Combine vegetables in a large bowl. Pour dressing over vegetables and toss to coat. Refrigerate at least 1 hour to blend flavors. Serves 8. Author’s Note: Here’s a tasty, mayonnaise-free version of a favorite American salad. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 |
14 oz Young okra, trimmed & cut – into 2″ lengths 7 ea Garlic cloves 1 ea Dried red chili 7 tb Water 2 ts Cumin 1 ts Coriander 1/2 ts Turmeric 4 tb Vegetable oil 1 ts Cumin seeds 1 ts Salt 1 ts Sugar 4 ts Lemon juice Blend the garlic, chili & 3 tb water into a paste & empty into a bowl. Stir in the ground cumin, coriander & turmeric. Mix. Heat oil in a large skillet over medium heat until hot. Add the cumin seeds & let them sizzle for a few seconds. Slightly reduce the heat & pour in the spice paste. Stir-fry for 1 minute. Add the okra, salt, sugar & lemon juice along with remaining water. Bring to a gentle simmer. Cover tightly & cook over a low heat for 10 minutes. |
1 ea Green anaheim chile 1 tb Sunflower oil 2 ea Garlic cloves, chopped 1/2 ts Salt 1/2 ts Black pepper 8 ea Ears sweet yellow corn, – kernels cut from the cob 8 sm Zucchini or yellow squash, – julienned 1 ea Red bell pepper, diced 1/4 c Shelled sunflower seeds Roast the anaheim chile, then peel, seed, and coarsely chop it. In a saute pan, heat the oil over moderate heat. When the oil is hot but not smoking add the garlic, chile, salt, and pepper and cook 1 to 2 minutes, stirring constantly, to allow the flavors to blend. Add the corn, squash, and red pepper. Reduce heat and allow the vegetables to simmer about 15 minutes, until they are tender. Add the sunflower seeds and simmer another 5 minutes. Serve hot as a vegetable side dish. |
1/2 c Sliced scallions 2 Garlic cloves; minced 1/2 ts Turmeric 2 tb Olive oil 3 c Coarsely grated carrots 1 Celery rib; grated 1/2 c Vegetable stock 1 ts Grated fresh gingerroot 1/2 ts Coriander powder 1/2 c Grated fresh coconut 1 1/4 c Frozen spinach – thawed and drained Saute scallions, garlic and turmeric in oil until scallions are soft. Add remaining ingredients, simmer for 10 minutes and serve. Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg chol, 78 mg calcium HINT: Substitute packaged shredded coconut for fresh Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias |
6 lg Tomatoes Salt 1/3 c Cucumber; finely diced 1/3 c Onion; grated 1/3 c Green pepper; chopped 1/3 c Celery; chopped 1/3 c Cabbage; finely shredded 1/2 ts Salt ds Pepper 1/3 c Mayonnaise ds Hot sauce ds Curry powder Lettuce leaves Wash tomatoes; place in boiling water 1 minute. Drain and immediately plunge into cold water. Gently remove skins. With stem end up, cut each tomato into 4 wedges, cutting to, but not through base of tomato. Spread wedges slightly apart. Sprinkle inside of shells with salt. Cover and chill 1-1/2 hours. Combine next 7 ingredients; cover and chill. To serve, spoon filling into shells. Combine mayonnaise with hot sauce and curry powder. Top each tomato with a dollop of mayonnaise mixture. Serve on lettuce leaves. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman. |