Vegetarian+02

=__Vegetarian Recipes __=

FINNISH SUMMER SOUP Servings: 5 By: Alisha Borst

2 cups water 6 small potatoes, peeled and halved 1 teaspoon salt 1/8 teaspoon white pepper 2 tablespoons vegan margarine 6 small green onions, cut into 3-inch lengths 12 young, fresh baby carrots (1/2 lb) 1/2 lb. young, fresh green beans, cut into 1-inch lengths 2 cups tiny peas, fresh shelled 2 cups light soy cream 3 tablespoons all-purpose flour

Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, margarine, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender. In a small bowl, stir together soy cream and flour until smooth; stir into simmering vegetables. Cook, stirring until soup is slightly thickened (about 5 minutes).

SALSA PASTA SALAD Servings: 11 By: Alisha Borst 2 cups dry rainbow radiatore pasta 1 onion, chopped 1 red bell pepper, chopped 1 (6 ounce) can sliced black olives 3 tomatoes, diced 1 (4 ounce) can diced green chiles 1/3 cup distilled white vinegar ¼ cup chopped fresh cilantro 1 ½ tsp. garlic salt 1/3 cup lemon juice ½ cup vegetable oil 1 tbsp. white sugar 1 tbsp. chili powder In a large pot with boiling salted water cook radiatore pasta until al dente. Drain. Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green chilies in a large bowl. In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, vegetable oil, sugar and chili powder. Mix cooked pasta with vegetables. Toss with cilantro dressing and serve.

Kona Coconut Stir Fry Servings: 2
 * Hawaiian Vegetarian Entree **
 * By: Brittany Berscheid **

~*Ingredients*~

2 cups of brown rice 1 Tablespoon coconut oil 2 Tablespoons of water ½ Pound firm tofu, squeezed and cubed 1 Large carrot, cut into julienne sticks about 2 inches long 1 Yellow bell pepper, cut into ½ inch slices ½ Red bell pepper, cut into ½ inch slices 1 Zucchini, cut into thick julienne sticks about 2 inches long ½ Pound portabella mushrooms, sliced thick 1 cup Coconut – shredded fresh coconut 1 ounce dried apples, diced ½ Soy sauce <span style="color: #00b0f0; font-family: 'Tahoma','sans-serif'; font-size: 14pt; line-height: 115%;">3 Dashes Tabasco sauce <span style="color: #00b0f0; font-family: 'Tahoma','sans-serif'; font-size: 14pt; line-height: 115%;">Salt and Pepper

<span style="color: #eb0578; font-family: 'Tahoma','sans-serif'; font-size: 14pt; line-height: 115%;">*~Directions~*

<span style="color: #eb0578; font-family: 'Tahoma','sans-serif'; font-size: 14pt; line-height: 115%;">*Make brown rice

<span style="color: #eb0578; font-family: 'Tahoma','sans-serif'; font-size: 14pt; line-height: 115%;">*Heat oil in large, deep skillet

<span style="color: #eb0578; font-family: 'Tahoma','sans-serif'; font-size: 14pt; line-height: 115%;">*Add tofu cubes and vegetables and sauté over high heat until veggies are softened; about 7 – 8 minutes stirring frequently

<span style="color: #eb0578; font-family: 'Tahoma','sans-serif'; font-size: 14pt; line-height: 115%;">*Add water if necessary to keep veggies from drying out

<span style="color: #eb0578; font-family: 'Tahoma','sans-serif'; font-size: 14pt; line-height: 115%;">*Turn heat down and add coconut, apple, soy sauce, and Tabasco sauce

<span style="color: #eb0578; font-family: 'Tahoma','sans-serif'; font-size: 14pt; line-height: 115%;">*Stir well and season to taste with salt and pepper

<span style="color: #eb0578; font-family: 'Tahoma','sans-serif'; font-size: 14pt; line-height: 115%;">Transfer to serving dish and sprinkle with sesame seeds


 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">Calories Per Serving = 307.5 **




 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">﻿Daily Values: **
 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">Total Calories - 31% **
 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">Total Fat - 40% **
 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">Protein - 43% **
 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">Total Carbohydrates - 27% **
 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">Fiber - 56% **
 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">Sodium - 29% **
 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">Vitamin A - 115% **
 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">Vitamin C - 348% **
 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">Vitamin D - 0% **
 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">Vitamin B6 - 37% **
 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">Vitamin B12 - 0% **
 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">Calcium - 10% **
 * <span style="color: #b00cb0; font-family: Tahoma,Geneva,sans-serif;">Iron - 27 **

French Vegetarian Appetizer By: Brittany Berscheid
 * Vegetarian French Onion Soup **
 * Servings: 6 **

Ingredients: 6 Onions 60g Butter 1 Teaspoon sugar 3 Tablespoons flour 9 Cups Vegetable stock Salt and Pepper 1 French bread ½ Cup grated cheddar cheese

Directions: Peel the onions and slice into fine rings Heat the butter in large pan, add onion and cook slowly over low heat for about 20 minutes, or until very tender Add the sugar and flour and cook, stirring, for another 1-2 minutes until mixture is starting to turn golden Stir in stock and simmer, covered, over low heat for 1 hour Season with salt and pepper Preheat oven to 350 degrees Cut bread into ½ inch slices Bake 20 minutes, turning once, until the slices are dry and golden Top each slice with some grated cheese and place under hot grill until cheese has melted Serve soup topped with toasted cheese croutons <span style="color: #4f6228; font-family: 'Bookman Old Style','serif'; font-size: 14pt; line-height: 115%;"> <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Calories Per Serving = 375 <span style="color: #4f6228; font-family: 'Bookman Old Style','serif'; font-size: 14pt; line-height: 0px; overflow: hidden;"> <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Daily Values: <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Total Calories - 113% <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Total Fat - 168% <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Protein - 199% <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Total Carbohydrates - <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Fiber - 69% <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Sodium - 251% <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Vitamin A - 56% <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Vitamin C - 71% <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Vitamin D - 13% <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Vitamin B6 - 100% <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Vitamin B12 - 251% <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Calcium - 88% <span style="color: #404a2b; font-family: 'Comic Sans MS',cursive; font-size: 12pt;">Iron - 62% <span style="color: #4f6228; font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">Ingredienti <span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">: <span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">6 Cups Vegetable Broth <span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">3 tablespoons unsalted butter <span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">1/4 cup finely chopped shallots <span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">10 ounces cremini mushrooms, thinly sliced <span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">Kosher Salt and freshly ground black pepper <span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">2 cups Arborio rice <span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">1/2 cup freshly grated Parmigiano-Reggiano
 * __<span style="color: #4f6228; font-family: 'Bookman Old Style','serif'; font-size: 14pt; line-height: 0px; overflow: hidden;">﻿ __**
 * __<span style="color: #4f6228; font-family: 'Bookman Old Style','serif'; font-size: 14pt; line-height: 0px; overflow: hidden;">﻿ __**
 * __<span style="color: #4f6228; font-family: 'Bookman Old Style','serif'; font-size: 14pt; line-height: 115%;">Italian Vegetarian Cuisine __**
 * <span style="color: #4f6228; font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">Dimensione della dose ****<span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">: **<span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">6 servings (2194g)
 * <span style="color: #4f6228; font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">Tempo di cottura ****<span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">: **<span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">18-20 minutes
 * <span style="color: #4f6228; font-family: 'Bookman Old Style','serif'; font-size: 12pt; line-height: 115%;">Mushroom Risotto **

<span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">1. In a large pot, bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. In a wide heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallots and mushrooms. Cook, stirring frequently, until the juices evaporate and the mushrooms begin to turn brown, about 10 minutes. Stir in Kosher salt & fresh ground pepper to taste. <span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">2. Add the rice and cook, stirring with a wooden spoon until hot, about 2 minutes. Add 1/2 cup of the hot broth and stir until the liquid is absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly, but halfway through the cooking, stir in the Kosher salt and fresh ground pepper to taste. <span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">3. Use only as much of the broth as needed until the rice becomes tender yet firm to bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time is 18-20 minutes. <span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">4. Remove risotto pan from the heat. Stir in the remaining 1 tablespoon butter. Stir in the cheese and stir immediately.
 * <span style="color: #4f6228; font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">Preparazione Direzioni: **


 * <span style="color: #4f6228; font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">Dimensione della dose individuale: **<span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">366g
 * <span style="color: #4f6228; font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">Fatti di nutrizione: **<span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">Calories 344, Calories from fat 86, Fat 10g, Saturated fat 4g, Trans fat 0g, Cholesterol 13.5mg, Sodium 1,075mg, Carbohydrates 55g, Fiber 2.5g, Sugars 3g, Protein 9g. Percent daily values are based on a 2000 calorie diet.

<span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;"> <span style="font-family: 'Bookman Old Style','serif'; font-size: 10pt; line-height: 115%;">

__ Mexican Vegetarian Condiment __ Serving Size: Cuatro Preparation time: Diez Minutos
 * ::Pico de gallo:: **

1 Tablespoon olive Oil 1 Minced Garlic Clove 1 cup Diced Onion 1 Minced Serrano Pepper 1 1/2 tablespoons Minced Cilantro 1 Cup Peeled, Seeded, Diced, Vine Ripened Tomatoes 1 Tablespoon Freshly Squeezed Lime Juice Salt & Pepper to taste
 * Ingredientes: **

1. Heat the oil over medium heat. Add the garlic, onion, chile and cilantro. Toss & remove from heat. Let cool. 2. Combine onion mixture with remaining ingredients & salt & pepper to taste. Serve warm or at room temperature.
 * Preparación: **


 * Tamaño de la porción: ** 99g


 * Información Nutricional: ** Calories 58, Calories from fat 31, Total fat 3.5g, Saturated fat 0.5g, Trans fat 0g, Cholesterol 0mg, Sodium 5mg, Total carbohydrates 7g, Fiber 1g, Sugars 3g, Protein 1g, Percent Daily Values are Based on a 2000 calorie diet.