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Carrot Sandwich Spread

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5 md Carrots

1/3 c Tahini

1 tb Miso, white

1/4 ts Celery seeds

1 Garlic clove, pressed

pn Cayenne pepper, optional Extract juice from carrots and reserve 2/3 cup juice and 1 cup pulp.
Whisk together carrot juice and tahini until well blended.
Mix together in pulp and remaining ingredients.
Spread generously on whole grain toast and top with lettuce.
Per serving (spread only): 257 cal; 5 g prot; 207 mg sod; 12 g carb; 11 g fat; 0 mg chol; 126 mg calcium Vegetarian Gourmet, Summer 1993/MM by DEEANNE

Potatoes with Apple Onions & Mint

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potato.jpgx Potatoes, cooked, peeled, And boiled, in 1 1/2 inch Cubes x Green onions, finely Chopped x Tart green apples, less than The potatoes, peeled and Diced smaller than the Potatoes x Salt x Black pepper x Lots of fresh, chopped mint Heat some oil in a pan.
Cook the onions and potatoes until soft and crusty, respectively.
Add the apples and mint and cook for 6-8 minutes, stirring often.
From _Potatoes_ again.
From: (Chuck Narad). rfvc Digest V94, Aug.
30, 1994.
Formatted by Sue Smith, S.Smith34, using MMCONV

Russian Potato & Mushroom Croquettes

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1 1/2 lb Potatoes, peeled and chopped

5 c Water

1 Onion, peeled and chopped

1/4 lb Mushrooms

1 ts Oil

1 tb Water

Salt and pepper, to taste 1 c Matzo meal

1 tb Oil

Boil potatoes in water til tender.
Drain and mash potatoes.
In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes.
In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and matzo meal together in a large bowl.
Form 10 croquettes.
Heat oil in a large frying pan over med-high heat and fry croquettes for 8 minutes on each side.
Serving size is 2 croquettes per person.
Debra Wasserman, “Passover Seder Ideas” from “The Lowfat Jewish Vegetarian Cookbook–Healthy Traditions from Around the World”

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