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RECIPES Marinated Carrots Amount Measure Ingredient -- Preparation Method Steam the carrots to desired tenderness. NOTES : The original recipe called for 1 cup sugar, which was reduced to 1/3 cup. It also called for 1/2 cup of oil which could be substituted for with an equal amount, or slightly less, of water and/or tomato sauce. This recipe was submitted by Peggy Weston Byrd. Potato Soup by Mark Hall Amount Measure Ingredient -- Preparation Method In a large pot, boil the potatoes. In another pot, braise the onions, garlic, and basil in the white tine. Add the carrots. When they are partially cooked, add the red pepper. Add the zucchini when the peppers have softened. Drain the potatoes and reserve the liquid to add to the soup later if necessary. Puree the potatoes with a food mill, processor, or blender and add to the other vegetables. Stir. Add all of the vegetable stock to thin the soup. If it is still too thick, gradually add some of the potato liquid to a desired consistency. Do not let the soup become too thin or it will lose most of its flavor. Add salt and pepper.
This recipe was submitted by Dr. Bob Klein Vegetable Dip Amount Measure Ingredient -- Preparation Method Mix all the ingredients in a blender or food processor until smooth. Place in a bowl, cover, and refrigerate. Serve with crackers, no-fat baked potato chips, or raw vegetables. Onion dip: Use half a packet of vegetarian onion soup mix instead of the vegetable soup mix. Soy-Free Vegetable Dip: Use 1 1/2 cup fat free mayonnaise instead of tofu, salt and lemon juice (check soup package labels for soy content). NOTES : Don't use a soup mix that contains potatoes in this dip, or it will be too thick and gloppy. per 1/4 cup: calories: 51, protein: 6 gm., fat: 2 gm.,
carbohydrates: 3 gm. Classic Spinach Dip in a Bread Crust Amount Measure Ingredient -- Preparation Method In a medium bowl, stir together the dip, spinach, green onions, water
chestnuts, and optional soy bacon bits. Cover and refrigerate until serving
time. (To thaw frozen spinach quickly, microwave in the box on high for 5
minutes, or thaw in a colander, unwrapped, under hot running water.) Variation: Instead of using a hollowed-out loaf of bread to hold the dip, use a large, hollowed-out red cabbage. (Save the insides for salad or a cooked vegetable dish.) Serve with pita or bagel chips, baked poatao chips, and raw vegetable dippers. NOTES : Good with New York Flatbread - fat-free Roasted Garlic Flavor. per serving: calories: 136, protein: 8 gm., fat: 2 gm.,
carbohydrates: 21 gm. |
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