Recipes Included On This Page Dark Chocolate Mousse - Vegan Dutch Vegetable Cheese Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Dark Chocolate Mousse - Vegan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound soft tofu 3/4 cup cocoa powder 6 tablespoons sugar 1/2 cup soy milk Combine all the ingredients in a blender or food processor and puree until creamy. Pour the mousse into six individual dessert bowls and chill. Source : "Vegan Gourmet, getcrafty.com" Contributed to the FareShare Gazette by Fatima; 23 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 2g Fat (16.4% calories from fat); 3g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Dutch Vegetable Cheese Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry white beans Water 1/2 cup butter or margarine 4 leeks -- sliced 4 stalks celery -- sliced 2 medium onions -- sliced 1/2 pound cabbage -- shredded [1/2 small head] 4 cups chicken stock -- or water 1 tablespoon chopped fresh parsley 3 tablespoons whipping cream 1 1/2 cups shredded Edam cheese -- or Cheddar cheese 1/2 teaspoon salt -- (1/2 to 1 tsp.) 1/8 teaspoon freshly ground black pepper Wash beans, cover with cold water and soak overnight. Drain. Cover with fresh water and bring to a boil. Lower heat and simmer 2 to 2 1/2 hours or until tender. Drain and set aside. Melt butter in large pot. Add leeks, celery, onions and cabbage. Saute' for 10 minutes or until vegetables are tender but not browned. Add beans and chicken stock. Simmer for 25 minutes. Add parsley. Stir in cream and cheese. Do not boil but heat to serving temperature. Stir in salt and black pepper. For 2 servings: Make the whole recipe and refrigerate or freeze half. For 8 servings: Double the ingredients and use an 8 quart stock pot. Cook time will remain the same. Source : "My Great Recipes Card 3-49" S(Mastercook formatting by): "bobbi744@attbi.com" Start to Finish Time: "15:20" T() : "3:00" Serving Ideas : Great served with freshly baked bread and butter, vegetable sticks and fruit dessert. NOTES : Protein-rich with beans and cheese, this soup is finished off with a touch of cream and can be fit for vegetarians if water is substituted for the chicken stock. Contributed to the FareShare Gazette by Bobbie; 8 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 360 Calories; 28g Fat (69.4% calories from fat); 4g Protein; 23g Carbohydrate; 5g Dietary Fiber; 77mg Cholesterol; 2717mg Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.