Marinated Tofu with Sticky Rice & Asparagus
Pumpkin with Black Beans
Ritatoni with Goat Cheese, Sun-Dried Tomatoes, and Kale (I've made
this for my Christmas dinner two years in a row!)
Stuffed Shells Puttanesca
Vegetable Tortellini Casserole with Cheese Topping
Ziti with Acorn Squash and Roasted Garlic


* Exported from MasterCook *

Marinated Tofu with Sticky Rice & Asparagus

Recipe By :Cooking Light
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces firm tofu -- drained
1/2 cup hoisin sauce
1/3 cup rice wine -- (sake)
3 tablespoons low sodium soy sauce
3 tablespoons tomato paste
2 tablespoons water
2 teaspoons brown sugar
3 cloves garlic -- minced
1 tablespoon olive oil -- divided
1 pound asparagus -- (about 24)
3 cups cooked rice -- hot (sticky)

Cut each block of tofu crosswise into 6 slices. Arrange tofu slices in a
single layer in a large nonstick skillet; cook over medium-high heat 5
minutes on each side or until lightly browned. Arrange tofu slices in a
single layer in a shallow dish. Combine hoisin sauce and next 6
ingredients (hoisin sauce through garlic), and stir with a whisk.
Reserve 1/2 cup hoisin mixture, and pour remaining hoisin mixture over
tofu, turning tofu to coat. Let stand 30 minutes.

Heat 1 1/2 teaspoons oil over medium-high heat in skillet; add half of
tofu and marinade. Cook 2 minutes on each side or until browned. Repeat
procedure with 1 1/2 teaspoons oil and remaining tofu.
Snap off tough ends of asparagus. Steam asparagus, covered, 5 minutes.
Place 6 asparagus spears and 3/4 cup rice on each of 4 plates; arrange 3
tofu slices and 2 tablespoons reversed hoisin mixture on each plate.

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Per Serving (excluding unknown items): 521 Calories; 15g Fat (26.4%
calories from fat); 26g Protein; 69g Carbohydrate; 4g Dietary Fiber; 1mg
Cholesterol; 1088mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1
1/2 Vegetable; 2 Fat; 1 Other Carbohydrates.





* Exported from MasterCook *

Pumpkin with Black Beans

Recipe By
Serving Size : 4 Preparation Time :0:00
Categories : Legume Vegetable
Vegetarian Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon vegetable oil
1 small onion
2 cloves garlic
1 cup butternut squash -- cut in 1/2" cubes
1/4 cup sherry
1/4 cup vegetable broth
2 cups black beans -- cooked
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon thyme

In a large non-stick frying pan, heat oil. Add onion, garlic, and
pumpkin and saute until the onion is softened. Add sherry and broth and
simmer until the pumpkin is tender when pierced with a fork. Add the
beans, salt, cumin, and thyme; continue to simmer until the beans are
heated through.
Garnish with chopped green onions.

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Per Serving (excluding unknown items): 401 Calories; 3g Fat (6.6%
calories from fat); 22g Protein; 71g Carbohydrate; 16g Dietary Fiber;
trace Cholesterol; 377mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean
Meat; 1/2 Vegetable; 1/2 Fat.

NOTES : The recipe originally called for pumpkin rather than squash.





* Exported from MasterCook *

Ritatoni with Goat Cheese, Sun-Dried Tomatoes, and Kale

Recipe By :Cooking Light
Serving Size : 4 Preparation Time :45:00
Categories : Pasta Vegetarian Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sun-dried tomatoes, oil-packed -- cut into
"sprinkles"
1/2 teaspoon olive oil
1/4 teaspoon red pepper flakes
1/4 cup shallot -- minced
6 cloves garlic -- minced
4 cups kale -- coarsely chopped
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
12 ounces pasta -- (rigatoni, shells, e
1/2 cup goat cheese -- crumbled
1/2 cup water

Heat oil in a large nonstick skillet over medium-high heat. Add shallots
and garlic; saute 1 minute. Add kale; saute 3 minutes or until wilted.
Add tomatoes; saute 2 minutes. Add 1/2 cup water, oregano, salt, and
pepper. Reduce heat; simmer 3 minutes or until kale is tender.

Combine the pasta, kale mixture, and goat cheese in a large bowl, and
toss well.


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Per Serving (excluding unknown items): 462 Calories; 9g Fat (18.1%
calories from fat); 19g Protein; 77g Carbohydrate; 4g Dietary Fiber;
15mg Cholesterol; 190mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2
Lean Meat; 2 Vegetable; 1 Fat.

NOTES : This is one of my all-time favourite "healthful" recipes and one
that I've made for my vegetarian Christmas dinner several times.
The original recipe calls for 1/2 cup sun-dried tomato sprinkles and 2
cups boiling water. The sprinkles are rehydrated for 30 minutes and then
drained, reserving 1/2 cup of the liquid. This liquid is added after the
tomatoes, rather than the plain water.




* Exported from MasterCook *

Stuffed Shells Puttanesca

Recipe By :Vegetarian Planet
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetarian Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each fennel bulbs
1 tablespoon olive oil
2 cups onion -- minced
2 cloves garlic -- minced
1/2 cup ricotta cheese
1/4 cup parmesan cheese
16 large pasta shells
2 tablespoons olive oil
3 cloves garlic
3 1/2 cups plum tomatoes
1/2 cup water
1 teaspoon oregano
2 tablespoons capers -- drained
1/4 cup olives, small -- pref Nicoise
3 tablespoons fresh basil
salt and pepper -- to taste

Remove the green stalks from the fennel and cut the bulb in half. Core
it as you would a cabbage head, then chop the remaining fennel fine.
There should be about 2 cups.

Make the stuffing: In a large skillet, heat 1 Tbsp olive oil over medium
heat. Saute the onions for 5 minutes or until they soften, stirring
occasionally. Add the garlic and fennel. Saute for 3 minutes, stirring
often. Add 1/2 cup water, and let the vegetables cook for 10 minutes or
until the fennel is tender. Take the pan off the heat, and add the
ricotta, Parmesan, and salt and pepper.

Meanwhile, begin the sauce: In a large saucepan, heat 2 Tbsp olive oil
over medium heat, and add the garlic. Saute it for a minute or so (do
not let it brown). Then break apart the tomatoes by squeezing them in
your hand, one by one, and drop them into the sauce. Add the water, (or
1/4 cup water and 1/4 cup red wine), and oregano, and simmer the sauce
for 25 minutes. Take the sauce off the heat, and add the capers, olives,
basil, and salt and pepper to taste.

Bring a large pot of salted water to a boil. Add the pasta shells, and
cook them, stirring occasionally, until they are cooked al dente, about
8 minutes. Remove the shells with a sieve, and drop them into a big bowl
of cold water. Then take out one shell, stuff it with a spoonful of the
ricotta mixture, and place it in a lightly oiled casserole pan (a
9-by-9-inch pan works well.) Pour the tomato sauce over the shells, and
cover the pan with foil. (At this point you can refrigerate the shells,
to be baked up to 3 days later.)

Preheat the oven to 350 F. Bake the shells until they are hot, about 25
minutes (or about 35 minutes if the casserole was chilled.) Serve the
shells hot.

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Per Serving (excluding unknown items): 1823 Calories; 24g Fat (11.9%
calories from fat); 63g Protein; 335g Carbohydrate; 16g Dietary Fiber;
19mg Cholesterol; 309mg Sodium. Exchanges: 21 Grain(Starch); 1 Lean
Meat; 3 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.





* Exported from MasterCook *

Vegetable Tortellini Casserole with Cheese Topping

Recipe By :Anne Lindsay's New Light Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetarian Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
2 cloves garlic -- minced
1 medium onion -- chopped
1 medium carrot -- chopped
1 each green pepper -- chopped
1 each red pepper -- chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
28 ounces stewed tomatoes
5 1/2 ounces tomato paste
1 cup corn kernels
1 pound cheese tortellini
1 cup mozzarella cheese, part skim milk -- grated
1/4 cup parmesan cheese -- freshly grated
2 tablespoons parsley

In large nonstick skillet, heat oil over medium heat; cook garlic,
onion, carrot, sweet peppers, basil, oregano, salt and pepper, stirring,
for 5 minutes or until softened.
Stir in tomatoes and tomato paste; bring to boil. Reduce heat and
simmer, uncovered, for 15-20 minutes or until thickened. Stir in corn.
Meanwhile, in a large bot of boiling water, cook tortellini for 8-10
minutes or according to package instructions. Drain and add to tomato
sauce; pour into a 13x9-inch shallow baking dish.

Toss together mozzarella, parmesan and parsley; sprinkle over casserole.
Bake, uncovered, in 400F over for 15 minutes or until bubbling and golden.

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Per Serving (excluding unknown items): 401 Calories; 11g Fat (24.8%
calories from fat); 22g Protein; 56g Carbohydrate; 6g Dietary Fiber;
64mg Cholesterol; 790mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2
Lean Meat; 3 1/2 Vegetable; 1 Fat.

NOTES : Wrap and freeze the cooked casserole for up to 2 weeks. Thaw in
the refrigerator for up to 48 hours.





* Exported from MasterCook *

Ziti with Acorn Squash and Roasted Garlic

Recipe By :Vegetarian Planet
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetarian Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 acorn squash
6 tablespoons olive oil
15 large garlic clove
1 pound ziti pasta
1/3 cup white wine
1/2 teaspoon salt
freshly ground pepper -- to taste
2/3 cup parmesan cheese -- grated
1/4 cup walnuts -- lightly toasted

Preheat oven to 375F. Cut the acorn squash in half, remove the seeds,
and place the halves on a baking sheet, cut side down. Bake the squash
for 1 hour or until the flesh is soft. Let the squash cool, then spoon
out th eflesh from the shells and chop it fine.
About 1/2 hour after the squash has begun baking, roast the garlic:
toss together the oil and the garlic, and place them in an oven-proof
dish. Bake the garlic, uncovered, alongside the squash for 30 minutes or
until the garlic is lightly golden.
Bring a large pot of salted water to a boil, and cook the ziti until
it is just tender. Drain it, reserving 3/4 cup of the drained pasta water.
While the pasta cooks, spoon the roasted garlic with its oil into a
large skillet. Add the wine and the reserved pasta water, and bring the
mixture to a boil. Let it boil for about 2 minutes. Add the chopped
squash flesh, and boil the sauce for 3 minutes more. Take the skillet
off the heat.
Add the ziti to the sauce, and stir well. Add the salt, pepper, and
Parmesan cheese and toss. Divide the pasta among plates, sprinkle the
walnuts over, and serve with additional Parmesan.


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Per Serving (excluding unknown items): 782 Calories; 31g Fat (35.6%
calories from fat); 24g Protein; 101g Carbohydrate; 5g Dietary Fiber;
10mg Cholesterol; 529mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 Lean
Meat; 1/2 Vegetable; 5 Fat.




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