Vegetable-arianism

[lashbear]

Here's 4 of my favourites ( in Mastercook format for all you Mastercook fans.)

MMMMM----- Meal-Master Recipe
Title: Cabbage Rolls with Barley
Categories: Meatless Meals
Yield: 4
1 lg savoy Cabbage
250 g Pearl Barley
3 c Chicken fatfree low salt
-stock
Oregano
Garlic
Pepper
Vinegar
3 lg Mushrooms
1 lg Eggplant
2 700g jars Tomato Passata
-(sieved
tomatoes)
Preheat oven to 175C

Put the barley in a saucepan with the chicken stock, oregano,
garlic & pepper, then bring to the boil and simmer for 35 minutes
or until tender. Drain and reserve stock.

Boil the cabbage leaves in water with a dash of vinegar until
wilted. Drain and set aside.

Take sliced mushrooms & eggplant, slice, sprinkle with garlic &
pepper and grill until golden on both sides.

Pour some passata into a casserole.

Lay out the leaves, and place a layer of mushroom and eggplant,
then a tbls of the barley on each one, then roll up. Lay seam side
down in the casserole.

Cover rolls with Passata (if too thick dilute with some of the
reserved stock), then bake at 175C until sauce starts to brown
around the edges of the dish.
Exported from Home Cookin 5.3 (www.mountain-software.com)
MMMMM


MMMMM----- Meal-Master Recipe
Title: Potato And Caper Croquettes With Red Capsicum Sauce
Categories: Meatless Meals
Yield: 4
450 g potatoes, scrubbed
40 g (0.5 cup pine nuts)
-coarsely
chopped or crushed
2 1/2 tb capers
100 g grated low fat cheese
1 egg beater (*See Recipe*),
-lightly
beaten
plain flour, seasoned
olive or canola oil for
-deep frying
2 red capsicums, grilled
-until
blackened and then peeled
-and seeded
1 sl day old bread, crust
-removed,
soaked in water for 1
-minute, and
squeezed dry
1 cl garlic, coarsely chopped
1 tb tomato paste
1/2 c extra virgin olive oil
2 tb red wine vinegar
Red Capsicum Sauce:
For the sauce, puree all ingredients in a blender until smooth,
then season with sea salt and freshly ground black pepper.

Croquettes:
Beforehand: Cook potatoes in boiling salted water until tender and
then drain well. When cool enough to handle, peel potatoes, and
mash well. Add pinenuts, capers, cheese and egg beater. Season to
taste and sir well until combined.

Roll heaped tablespoons of mixture into neat log shapes, place in
a single layer on a dish, cover and refrigerate for at least 1
hour until firm.

At the time: Dust each croquette with seasoned flour, shaking away
excess.

Heat oil in a large saucepan or wok to 180C.

Deep fry croquettes in batches, until golden brown and crisp.
Drain on absorbent paper and place in a warm oven if wanting to
keep warm while the others cook.

Serve with Red Capsicum Sauce.
Exported from Home Cookin 5.3 (www.mountain-software.com)
MMMMM


MMMMM----- Meal-Master Recipe
Title: Souffled Macaroni Cheese - Legal
Categories: Meatless Meals
Yield: 2
170 g Macaroni
30 g pro-activ (Cholesterol reducing) margarine
1 md Onion, peeled and finely
chopped
30 g Plain flour
285 g Milk
1/4 ts nutmeg
85 g Skim Marscapone
1 lg Egg yolk lightly beaten
55 g cheese finely grated
50 g Parmesan, finely grated
2 lg Egg whites
Freshly milled black pepper
Preheat oven to 200c

You will need a shallow ovenproof baking dish with a base
measurement of 8" x 6"/20cm x 15cm and 2"/5cm deep, lightly
buttered.

1 Weigh out all your ingredients and grate the cheese. Fill a
large saucepan with 2.25 litres water and boil on the heat.

2 In a small saucepan melt the pro-activ margarine on a gentle
heat, add the onions and soften, without browning and uncovered
for five minutes. Add the flour, stir to make a smooth paste and
slowly add the milk, a little at a time, stirring vigorously with
a wooden spoon.

3 Switch to a balloon whisk and keep whisking so you have a smooth
sauce. Add black pepper and the nutmeg, and cook the sauce gently
for five minutes. Turn off the heat and whisk in the Mascarpone,
egg yolk, followed by the cheese and half the Parmesan.

4 Heat the baking dish in the oven, add the macaroni into the
boiling water and simmer for 4-6 minutes until al dente (it will
cook again in the oven).

5 When it has a minute's cooking time left, whisk the egg whites
to soft peaks. Drain the pasta in a colander, shake to get rid of
the water, tip back into the pan and stir in the cheese sauce,
evenly coating the pasta.

6 Lightly fold in the egg whites, using a cutting and folding
movement so as to retain as much air as possible.

7 Remove the warm dish from the oven, pour the pasta mixture into
it,, give it a gentle shake to even the top and scatter over the
reserved Parmesan. Put the dish in the oven on a high shelf for 12
minutes or until the top is puffy and lightly browned.

NB To make enough for four people, just double the ingredients and
use a 10" x 8" x 2"/25.5 x 20 x 5cm dish. Increase the cooking
time by 3-5 minutes.

Per serving: 612 Calories (kcal); 23g Total Fat; (34% calories
from fat); 23g Protein; 76g Carbohydrate; 264mg Cholesterol; 261mg
Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
Exported from Home Cookin 5.3 (www.mountain-software.com)
MMMMM


MMMMM----- Meal-Master Recipe
Title: Spinach, Potato And Feta Pie
Categories: Meatless Meals
Yield: 4
400 g medium potatoes, peeled
and cut into 2 cm cubes
60 g pro-activ margarine
1 lg leek , washed and sliced
1 cl minced garlic, chopped or
crushed
1/2 ts cumin seeds
250 g spinach or silver beet
100 g feta, crumbled
1 tb fresh coriander,
chopped
salt and pepper
8 sheets filo pastry
50 g melted pro-activ margarine
Beforehand: Boil, steam or microwave the potato pieces until
tender. Drain and arrest cooking by running under cold water.
Drain well. Heat the pro-activ margarine in a large frying pan,
add the leeks, minced garlic and cumin seeds and cook over low
heat, stirring occasionally, until the leeks are softened. Add the
spinach or silver beet, and cook until all the liquid in the pan
is evaporated. stir in the potatoes, feta and fresh coriander,
season to taste with salt and pepper and mix well.

At the time: Heat the oven to 220C. Grease a 22 cm round (1 litre)
oven pie dish. Layer 2 sheets of filo pastry together, brushing
each with a little of the melted pro-activ margarine. Fold the
sheets in half lengthwise and put into the prepared pie dish,
letting the edges overhang. Repeat with the remaining filo and
pro-activ margarine, overlapping to cover all the dish.

Spoon the potato mixture into the dish and fold the overhanging
edges into the center over the filling. Brush the pastry with the
remaining pro-activ margarine and bake in the preheated oven for
about 30 minutes or until the pie is golden brown.
Exported from Home Cookin 5.3 (www.mountain-software.com)
MMMMM


....TBContinued