Recipes Included On This Page Nava's Whole Wheat Pasta with Roasted Vegetables New Year's Punch New Year's Raisin Fritters Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Nava's Whole Wheat Pasta with Roasted Vegetables Recipe By : Nava Atlas - "Vegan Express" Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces pasta -- (8 to 10 ounces) penne or spirals, preferably whole wheat or spelt 1 Japanese eggplant -- (long and narrow) cut into 1/4-inch-thick slices -- (see note) 1 large red bell pepper -- cut into 1-inch squares 4 cups small broccoli florets or one 16-ounce bag fresh precut florets 2 tablespoons extra virgin olive oil 1/2 medium red onion -- thinly sliced 4 garlic cloves -- sliced 1/3 cup sliced oil-cured sun-dried tomatoes [2 tablespoons of their oil reserved] 1/2 cup pitted Kalamata olives 1/4 cup finely minced fresh parsley 1 tablespoon balsamic vinegar -- (optional) or more to taste Dried red pepper flakes -- to taste Salt and freshly ground pepper -- to taste Heat the oven to 425 degrees F. Lightly oil the bottom of a large roasting pan. Combine the eggplant and bell pepper in a mixing bowl. Drizzle with half of the oil, then stir together and transfer to the roasting pan. Combine the broccoli, onion, and garlic in the same mixing bowl and drizzle with the remaining oil. Transfer to the roasting pan and gently mix with the other vegetables, then place in the heated oven. Cook the pasta in plenty of rapid simmering water until al dente, then drain. Roast the vegetables for 20 to 25 minutes, stirring every few minutes, or until nicely but not overly browned. Remove from the oven, then transfer the vegetable mixture to a large pasta bowl. Add the dried tomatoes, olives, parsley, and balsamic vinegar and stir together with the vegetables. Add the cooked pasta to the vegetable mixture and toss together with the reserved oil from the dried tomatoes. Add balsamic vinegar to taste if desired, then season with red pepper flakes, salt and pepper. Serve at once. Serves 6. Author : Nava Atlas - "Vegan Express". Formatted by Chupa Babi: 12.02.07 Note : If Japanese eggplant is not available, substitute a small, regular eggplant, cut into small chunks. Contributed to the FareShare Gazette by Chupa; 8 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 5g Fat (24.0% calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * New Year's Punch Recipe By : 1998 Taste of Home Annual Recipes Serving Size : 30 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 46 ounces pineapple juice -- (1 can) 4 cups brewed tea 3 cups apple juice 1/2 cup lemon juice 2 cups ginger ale In a gallon container, combine pineapple juice, tea, apple juice and lemon juice; mix well. Store in the refrigerator. Add the ginger ale just before serving. Source : "1998 Taste of Home Annual Recipes" Copyright : "1997 Reiman Publications, L.P." Contributed to the FareShare Gazette by Jim; 4 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; trace Fat (1.3% calories from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Fruit; 0 Other Carbohydrates. * Exported from MasterCook * New Year's Raisin Fritters Recipe By : Serving Size : 72 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 1/2 cup warm water -- (110F-115F) 2 teaspoons sugar 1/4 cup butter or margarine -- melted 1 1/2 teaspoons salt 2 eggs 1/4 cup sugar 4 cups all-purpose flour -- (4 to 4 1/2 cups) 15 ounces raisins -- (1 package) Oil for deep-frying Additional sugar In a mixing bowl, dissolve yeast in warm water. Add 2 teaspoons sugar; let stand 5 minutes. Add milk, butter, salt, eggs and remaining sugar; mix well. Stir in enough flour to form a thick batter. Stir in raisins. Cover and let rise in a warm place until doubled, about 1 hour. Stir down batter; cover and let rise again until doubled. In an electric skillet or deep-fat fryer, heat oil to 375F. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Roll in additional sugar while warm. Source : "Taste of Home's Bread Bonanza Cookbook" Copyright : "2003 Reiman Media Group, Inc." Yield : "6 dozen" Contributed to the FareShare Gazette by Jim; 1 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 1g Fat (14.1% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

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