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Recipes for American Dishes
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A Pilgrim's Lentil Pottage
Recipe By : Lillian
Kayte, Vegetarian Times, Nov 95, pg 46
Serving Size : 8 Preparation
Time :1:00
Categories : American
Legumes
Soups & Stews
Vegetables
Healthy And Hearty
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
2
teaspoons olive oil
2
cloves garlic -- finely chopped
1
medium onion -- chopped
8
cups cold water
1 1/2 cups
lentils -- rinsed and drained
3
tablespoons ketchup
1/8 teaspoon
ground cloves
1 1/2 teaspoons
salt and pepper -- or to taste
dash freshly ground
black pepper
In a large soup kettle, heat oil over medium heat. Stir in garlic, carrots and onion. Cook, stirring constantly, until vegetables wilt but not brown.
Add water, lentils, ketchup, cloves and salt; cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, 45 minutes or until lentils are tender. If soup gets too thick, add more water.
Reheat before serving, adding pepper. Add vinegar, wine or lemon juice for extra flavor.
NOTES : For a variation, refrigerate overnight
to allow flavors to blend
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Baked French Fries
Recipe By : Marie
Oser, Veggie Life, Jul 95, pg 31
Serving Size : 8 Preparation
Time :0:50
Categories : American
Starchy Vegetables
Vegetarian
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 baking potatoes -- sliced into strips
pan spray
salt & pepper -- to taste
1. Preheat oven to 450 degrees. Soak potato strips in ice water for 15 minutes.
2. Pan spray two 9x13-inch cookie sheets. Drain
potatoes, pat dry, and place on cookie sheets. Bake for 30 minutes, or
until golden. Salt and pepper to taste.
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Banana Muffins
Recipe By : "What
to Eat When You're Expecting"
Serving Size : 18 Preparation
Time :1:00
Categories : American
Breads
Breakfast
Cereals/Grains
Healthy And Hearty
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
3
very ripe bananas (about 1 1/2 cups puree)
1/2 cup
apple juice, frozen concentrate
2
tablespoons apple juice, frozen concentrate
1
tablespoon orange juice, frozen concentrate
2
tablespoons vegetable oil
1
teaspoon fresh lemon juice
1 1/4 cups
whole-wheat flour
3/4 cup
wheat germ
1 1/2 teaspoons
ground cinnamon
2
teaspoons baking powder
3/4 cup
raisins or chopped dates
1/2 cup
walnuts -- coarsely chopped
2 egg whites
Preheat oven to 375 degrees.
Process the bananas, juice concentrates, oil, and lemon juice in a blender until smooth. Combine the flour, wheat germ, cinnamon, and baking powder in a mixer bowl.
Stir the banana mixture into the dry ingredients to make a thick batter; then stir in the raisins and walnuts.
Beat the egg whites until stiff. Gently fold into the batter.
Spoon the batter into 18 muffin cups coated with vegetable cooking spray. Bake for 20 to 25 minutes. Remove from the tins immediately.
2 muffins = 1 1/2 Whole-Grain servings; 1 Other
Fruit serving
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Classic Black Bean Soup
Recipe By : Marilyn
Diamond, American Vegetarian Cookbook, pg 207
Serving Size : 6 Preparation
Time :3:30
Categories : American
Healthy And Hearty
Legumes
Main Course
Soups & Stews
Vegetables
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups
black beans -- soaked overnight
12 cups
water
2
teaspoons olive oil
1 1/2 cups
onion -- diced
2
teaspoons garlic -- minced
1/2 cup
green onion -- diced
3/4 cup
carrot -- diced
3/4 cup
red bell pepper -- diced
2
teaspoons ground sage
1
bay leaf
1
teaspoon ground rock salt or salt-free seasoning
2
teaspoons powdered vegetable broth (1 veg. buillion)
dash freshly ground
pepper -- to taste
Discard soaking water from beans. Beans will have swollen to much more than 1 3/4 cups, so do not remeasure the soaked beans.
In large, heavy bottomed soup pot, heat olice oil or water and onion, garlic, green onion, carrot, and red pepper. Add sage and bay leaf and saute for several minutes or until onions begin to wilt. Add soaked and drained beans and fresh water. Bring to a boil and skim off any scum that may form on the top.
Reduce cooking temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that beans do not stick.
At end of cooking time, uncover and allow soup
to continue cooking as you stir in salt, if desired, powdered vegetable
broth and fresh pepper to taste. Discard bay leaf. Use hand blender to
puree soup to desired consistency, breaking down only about half the beans,
or transfer half the soup to a blender, puree and return to soup pot. Adjust
seasonings.
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Corn Berry Muffins
Recipe By : "What
to Eat When You're Expecting"
Serving Size : 12 Preparation
Time :0:45
Categories : American
Breads
Breakfast
Cereals/Grains
Healthy And Hearty
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
1
cup whole-grain
cornmeal
1/2 cup
whole-wheat flour
1/4 cup
wheat germ
1 1/2 teaspoons
baking soda
2/3 cup
low-fat buttermilk
1/4 cup
apple juice, frozen concentrate
3
tablespoons apple juice, frozen concentrate
2
egg whites -- lightly beaten
1/4 cup
vegetable oil
1 2/3 cups
fresh or frozen blueberries (or raisins)
vegetable cooking spray
Preheat oven to 400 degrees.
Combine the cornmeal, flour, wheat germ, and baking soda in a mixing bowl. Beat the buttermilk, juice concentrate, egg whites, and oil in separate bowl. Add the liquid ingredients to the dry ingredients and blend well with a few strokes.
Fold in the blueberries or raisins until distributed evenly.
Spoon the batter into 12 muffin cups coated with vegetable cooking spray. Bake until lightly browned, about 20 minutes. Remove from the tins immediately.
2 muffins = 1 Whole Grain Serving
(Return to Recipe Index)
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Cranberry-Orange Relish
Recipe By : Lillian
Kayte, Vegetarian Times, Nov 95, pg 48
Serving Size : 1 Preparation
Time :0:45
Categories : American
Fruit
Salsa & Chutneys
Vegetables
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
1
pound fresh or frozen cranberries
1
thin-skinned organic orange. no seeds -- washed and cut
2
cups sugar
TWO DAYS BEFORE:
Combine cranberries and orange in bowl of food processor. Chop into fine small bits being careful not to over puree. Transfer mixture to a large mixing bowl; add sugar and stir well. Transfer mixture to a jar; cover tightly. Allow to macerate in the refrigerator 2 days before using. Makes about 3 1/2 cups.
NOTES : When using unpeeled oranges or zest
in recipes, use organic fruit to avoid possible pesticide residue on the
fruit skin. If organic oranges are not available, scrub orange thoroughly
before using.
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Cranberry-Pineapple Relish
Recipe By : Lillian
Kayte, Vegetarian Times, Nov 95, pg 48
Serving Size : 1 Preparation
Time :0:45
Categories : American
Fruit
Salsa & Chutneys
Vegetables
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
1
pound fresh or frozen cranberries
1
cup pineapple
-- chopped
2
cups sugar
TWO DAYS BEFORE:
Combine cranberries and pineapple in bowl of food processor. Chop into fine small bits being careful not to over puree. Transfer mixture to a large mixing bowl; add sugar and stir well. Transfer mixture to a jar; cover tightly. Allow to macerate in the refrigerator 2 days before using. Makes about 3 1/2 cups.
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Crisp Candied Sweet Potatoes
Recipe By : Lillian
Kayte, Vegetarian Times, Nov 95, pg 46
Serving Size : 8 Preparation
Time :1:00
Categories : American
Starchy Vegetables
Vegetables
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
6
large sweet potato
2
tablespoons margarine
3/4 cup
dark brown sugar
1/2 cup
water
pinch salt
pinch ground ginger
Place potatoes in a large pan; cover with cold water. Bring to a boil; cook 10 minutes. Plunge potatoes into cold water to stop cooking. When cool enough to handle, peel and discard skin. Cut potatoes into thick slices or chunks; refrigerate. (If desired, this can be done the day before.)
In a large nonstick skillet, melt margarine.
Add brown sugar, water, salt, and ginger. Bring to a simmer; add half of
potato slices in one layer. Cook at a slow boil over medium heat until
potatoes are brown and crisp around edges. Turn; brown other side. With
a slotted spoon, transfer potatoes to a platter; reserve in a warm place
near the stove. Add remaining potatoes to skillet; cook as the first batch.
Serve immediately.
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try
Double Crust Pie Pastry
Recipe By : Betty
Crocker New CookBook, front inside cover
Serving Size : 16 Preparation
Time :0:20
Categories : American
Desserts
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
2
cups flour
1
teaspoon salt
2/3 cup
margarine
7
tablespoons cold water
Stir together flour and salt. Cut in margarine
till pieces are the size of samll peas. Sprinkle 1 tablespoon of the water
over part of the mixture; gently toss with a fork. Push to side of bowl.
Repeat till all is moistened. Form dough into a ball. On a lightly floured
surface, flatten dough with hands. Roll dough from center to edge, forming
a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate,
being careful not to stretch pastry. Trim pastry.
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Fluffy Garlic Mashed Potatoes
Recipe By : Lillian
Kayte, Vegetarian Times, Nov 95, pg 46
Serving Size : 8 Preparation
Time :1:40
Categories : American
Starchy Vegetables
Vegetables
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
1
large head garlic, split
in half horizontally
1
teaspoon olive oil
3
large baking potatoes --
peeled & quartered
3
tablespoons low-fat margarine
1
cup low-fat
milk or soymilk
salt -- to taste
1/4 teaspoon
ground white pepper
Preheat oven to 350 degrees.
Drizzle garlic with oil. Wrap securely in foil; roast 30 to 40 minutes, or until soft. Cool, then squeeze garlic out of skins; refrigerate. Discard skins. (If desired, garlic can be roasted the day before.)
Cover potatoes with water, add salt and bring
to a boil. cover; cook 20 to 30 minutes, or until fork-tender. Drain; reserve
cooking water. Mash potatoes well. Add garlic, margarine, salt, pepper
and milk or soymilk. Whip potatoes, adding reserved cooking liquid 1/4
cup at a time until potatoes are fluffy and light but still hold shape.
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Hearty Split Pea Soup with
Beans and Barley
Recipe By : Marilyn
Diamond, American Vegetarian Cookbook, pg 206
Serving Size : 6 Preparation
Time :3:00
Categories : American
Cereals/Grains
Healthy And Hearty
Legumes
Main Course
Soups & Stews
Vegetables
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 cups
water
2
cups onions -- diced
1 1/2 cups
carrots -- diced
2
cups celery -- diced
2/3 cup
fresh parsley -- minced
4
green onion -- thinly sliced
2
cloves garlic -- minced
1
medium zucchini -- quartered
& sliced
1/3 cup
green split peas
1/3 cup
yellow split peas
2 1/2 tablespoons
barley
2
tablespoons baby lima beans or other tiny white beans
3
tablespoons ajuki beans
1
tablespoon powdered vegetable broth
dash seasoned salt
or any salt-free seasoning
dash freshly ground
pepper
Bring water to a boil in a large soup pot. Add the ingredients in the order given, except for teh salt and pepper, which can be added at the end o fthe cooking time.
Return soup to a boil, skimming off any foam or scum that comes to the surface with a large spoon. (Repeat this skimming process several times in the first half-hour of cooking, until no more scum forms.) Cover and reduce heat to medium-low.
Simmer soup for 2 1/2 hours, stirring periodically
to ensure that the barley isn't sticking. At end of cooking time, adjust
seasonings to taste.
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Pumpkin Pie
Recipe By : Betty
Crocker New CookBook, pg 282
Serving Size : 8 Preparation
Time :1:00
Categories : Desserts
Vegetables
American
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups
flour
1/2 teaspoon
salt
1/3 cup
margarine
4
tablespoons cold water
16 ounces
pumpkin (1 can)
3/4 cup
sugar
1
teaspoon ground cinnamon
1/2 teaspoon
salt
1/2 teaspoon
ground ginger
3
egg
5 1/3 ounces
evaporated milk
1/2 cup
milk
PASTRY DOUGH: Stir together flour and salt. Cut in margarine till pieces are the size of samll peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.
Preheat oven to 375 degrees.
PIE FILLING: In a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, nutmeg, and salt. Add eggs; with a fork, lightly beat eggs into pumpkin mixture. Add the evaporated milk and milk; mix well. Place a pastry-lined 9-inch pie plate on oven rack; pour in pumpkin mixture. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake for 25 to 30 minutes more or till a knife inserted off-center comes out clean. Cool. Cover and chill to store. Serves 8.
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Single Crust Pie Pastry
Recipe By : Betty
Crocker New CookBook, front inside cover
Serving Size : 8 Preparation
Time :0:15
Categories : American
Desserts
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups
flour
1/2 teaspoon
salt
1/3 cup
margarine
4
tablespoons cold water
Stir together flour and salt. Cut in margarine till pieces are the size of samll peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.
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Super Soy Burgers
Recipe By : Marie
Oser, Veggie Life, Jul 95, pg 29
Serving Size : 8 Preparation
Time :0:50
Categories : Legumes
Vegetarian
Diner And Grill
American
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pan spray
1 1/2 cups
soybeans -- cooked and mashed
3/4 cup
brown rice -- cooked
1
egg
3
tablespoons soy sauce
5
scallion -- minced
1
tablespoon nutritional yeast
1
tablespoon cornstarch
2
tablespoons dijon mustard
2
tablespoons fresh mixed herbs -- chopped
salt & pepper -- to taste
1. Preheat oven to 400 degrees.
2. In a large bowl, thoroughly combine all ingredients. Let rest for 15 minutes.
3. Form mixture into 8 patties. Place on cookie sheet and bake for 30 minutes, or until golden brown.
NOTES : Makes 8 4-ounce patties.
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