Recipes Included On This Page Veal, Peppers and Mushrooms Vegan Brownies Vegan Chili in a Hurry Vegetable Ramekins - 6 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Veal, Peppers and Mushrooms Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds veal steak -- about 1/2 inch thick 1/4 cup all-purpose flour 1/2 teaspoon salt 1 teaspoon paprika 1/2 teaspoon garlic powder 1 teaspoon Italian seasoning 1/2 cup vegetable oil 1 cup white wine 1 large green pepper -- cut in thin strips 1 large red bell pepper -- cut in thin strips 1/4 pound sliced fresh mushrooms Cut veal into 6 serving pieces. Mix flour, salt, paprika, garlic powder, Italian seasoning and peppers. Coat veal with flour mixture. Pound until 1/4-inch thick. Heat oil in skillet until hot. Cook veal in oil until brown on both sides. Remove meat to warm serving platter. Keep warm. Add wine to pan juice; heat to boiling, scraping up all brown pieces until slightly thickened. Add peppers and mushrooms. Cook a few minutes just until tender. Pour over veal and serve. Contributed to the FareShare Gazette by Dancer^; 23 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 23g Fat (66.0% calories from fat); 19g Protein; 8g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 256mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Vegan Brownies Recipe By :The Vegetarian No-Cholesterol Family-Style Cookbook Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unbleached flour 2 cups sugar 1/2 cup cocoa 1 teaspoon baking powder 1/2 teaspoon salt 1 cup water 1 cup vegetable oil 1 teaspoon vanilla extract 1/4 cup chopped pecans -- or walnuts Preheat the oven to 350 degrees F. Mix the flour, sugar, cocoa, baking powder and salt in a large bowl. Mix together the remaining ingredients and add them to the flour mixture. Stir until well blended. Pour into a 9 x 13-inch pan and bake for 25 to 30 minutes. Let cool for 10 minutes before cutting into squares. Yield : "16 brownies" NOTES : These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Contributed to the FareShare Gazette by Chupa; 22 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 15g Fat (46.1% calories from fat); 2g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Vegan Chili in a Hurry Recipe By : 30 Low-Fat Vegetarian Meals in 30 Minutes by Faye Levy Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 garlic cloves 1 large onion 2 tablespoons vegetable oil 2 teaspoons chili powder 2 teaspoons ground cumin 1 1/2 teaspoons oregano 1/2 teaspoon red pepper flakes 28 ounces canned tomatoes 2 cans pinto beans 1 tablespoon soy sauce 1 can corn 1 avocado -- diced Heat oil in wide saucepan. Add onion and saute over medium heat, stirring often, 3 minutes. Add garlic. Saute, stirring often, 3 minutes. Add chili powder, cumin, oregano and pepper flakes; stir over low heat for 1/2 minute. Add tomatoes, stir and bring to a boil over high heat. Add beans, corn and soy sauce; bring to a simmer. Simmer uncovered over medium heat 5 minutes then over medium-high heat 3 minutes or until mixture is thick. Taste and adjust seasoning. Serve garnished with diced avocado if desired. Contributed to the FareShare Gazette by Chupa; 23 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 553 Calories; 17g Fat (25.8% calories from fat); 25g Protein; 83g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol; 585mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat. * Exported from MasterCook * Vegetable Ramekins - 6 pts Recipe By : Taste of Home's Cooking For One or Two, Volume 3, 2001 Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Small Zucchini -- cut into 1/2" slices 1/4 Cup Green Pepper -- chopped 1/3 Cup Broccoli Florets 1 Medium Carrot -- julienned 1 Medium Potato -- peeled, cooked and cubed 2 Tablespoons Margarine -- reduced calorie 2 Tablespoons All-purpose Flour 3/4 Cup Milk, Skim 1/4 Teaspoon Garlic Salt 1/8 Teaspoon Pepper 1/4 Cup Cheddar Cheese, Lowfat -- shredded 1 Tablespoon Fresh Parsley -- minced 1 Tablespoon Walnuts -- chopped In a saucepan over medium heat, cook zucchini, green pepper, broccoli and carrot in boiling water until crisp-tender; drain. Stir in the potato. Spoon into two-greased ovenproof 10-oz custard cups or casseroles. In a saucepan, melt the butter; stir in flour, milk, garlic salt and pepper until smooth. Cook for 2-3 minutes, gradually adding the cheese in small amounts; cook and stir until cheese is melted. Pour over vegetables. Sprinkle with parsley and walnuts. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly. Chupa's Veg Note: This is one of those recipes that adjusts especially well to soy-substitute cheese or tofu. I haven't tried it with soy milk. I replace the garlic salt with 1 teaspoon roasted garlic, and the pepper with 1/2 teaspoon red pepper flakes to give it some heat and color. I probably doubled the parsley too! Contributed to the FareShare Gazette by Chupa 11 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 298 Calories; 15g Fat (44.4% calories from fat); 12g Protein; 31g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 547mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

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