Recipes for vegan & vegetarian - Recipe

Nutrition Health Review,  Summer, 2002  

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Veggie-Stuffed Zucchini

3 medium zucchini (5 oz. each)
1 1/2 tsp. canola oil
1/3 cup chopped onion
2 cloves garlic, minced
1 cup chopped fresh mushrooms
1 medium tomato, chopped (1 cup)
1 tbsp. unseasoned dry bread crumbs
1/4 tsp. dried chervil leaves
1/8 tsp. pepper

Preheat oven to 375 degrees. Cut zucchini in half lengthwise. Scoop
out pulp, leaving 1/4-inch shells. Coarsely chop pulp. Set shells and
pulp aside.

Heat oil over medium heat in a 10-inch nonstick skillet. Stir in onion
and garlic. Cook 2 to 3 minutes or until onion is crisp-tender,
stirring occasionally. Add reserved pulp and mushrooms to skillet. Cook
2 to 3 minutes or until pulp is crisp-tender, stirring frequently.
Remove from heat. Stir in tomato, bread crumbs, chervil, and pepper.

Spoon mixture evenly into shells. Arrange stuffed zucchini in 11 by
7 inch baking dish. Cover with foil and bake 25 to 30 minutes or until
shells are crisp-tender. Let stand 5 minutes before serving. Makes 6
servings.

As seen Vegetarian Times: 61 Quick and Healthy Recipes.
Tempeh Reuben Sandwich

Sauce:
1 tsp. kudzu or arrowroot powder
1 tsp. cold water
1 tbsp. prepared mustard (preferably natural, stone ground)
3/4 tsp. lemon juice
1 1/2 tsp. mellow barley miso
1 tbsp. sauerkraut liquid
6 tbsp. vegetable stock or water

Sandwich:
1 to 2 tbsp. vegetable oil
8 oz. tempeh
1/2 cup vegetable stock or water
8 slices rye or pumpernickel bread
16 lettuce leaves or other tender greens
4 green onions or shallots, finely chopped
1 tsp. minced fresh dill weed
2 cups well-drained sauerkraut

Sauce: Combine kudzu or arrowroot and cold water. Stir until dissolved.
Add mustard, lemon juice, miso, sauerkraut liquid, and stock or
water. Whisk until thoroughly combined; set aside.

Sandwich: Heat 1 tablespoon oil in a medium-sized skillet over moderate
heat. Brown tempeh on one side. Turn and brown second side,
adding more oil if necessary. Pour in stock or water and cover pan
tightly. Cook until liquid is absorbed, turning tempeh once or twice.
Remove skillet from heat and cut tempeh crosswise into strips about 1/4
inch thick. Pour sauce over temper strips in skillet. Heat gently,
stirring often, until sauce thickens and coats temper.

Lightly toast bread if desired. Place 2 lettuce leaves on each of 4
slices. Arrange 1/4 of sauced temper strips on top of lettuce. Sprinkle
1/4 of green onion and dill over tempeh. Top each with 1/2 cup
sauerkraut, 2 more lettuce leaves, and a slice of bread. Serve
immediately. Makes 4 sandwiches.

As seen in Vegetarian Times: 61 Quick and Healthy Recipes.
Spinach Salad with Orange
Poppyseed Dressing

Salad:
1 bunch fresh spinach, washed and trimmed
1 large orange, cut into segments
1/2 cup sliced fresh mushrooms
1/2 sweet onion, sliced into rings
1/4 cup toasted chopped pecans

Dressing:
2/3 cup canola oil
3 tbsp. thawed orange juice concentrate (or to taste)
2 tbsp. grated Orange Zest
3 tbsp. grated sweet onion
Dash of hot pepper sauce to taste
1 tbsp. lightly toasted poppy seeds
Salt and white pepper to taste

Make dressing first by combining all ingredients in screw-top jar;
shake vigorously. Chill.

Arrange spinach leaves on four chilled salad plates, topping with
oranges, mushrooms, and onions. Drizzle with dressing and sprinkle
with nuts. Makes four servings.
Northwest Asparagus Wild Rice Salad

3 cups Washington or other asparagus (sliced thinly, diagonally)
1 cup cranberries (rinsed)
1 cup red bell pepper (sliced)
2 cups (uncooked) wild rice

Dressing *
1/4 cup vinegar
1 tbsp. olive oil
1 tbsp. Dijon-style mustard
1/2 tsp. salt

Cook wild rice to package directions. Rinse in cold water. Combine
asparagus, cranberries, red bell pepper, and cooked rice. Mix well.
Combine dressing ingredients. Toss dressing with salad. Makes four
servings.

* Bottled dressing may be substituted. Recommended: cranberry-ginger

vinaigrette.

COPYRIGHT 2002 Vegetus Publications
COPYRIGHT 2002 Gale Group