BOL Food Recipes

Servings: 6 Servings
Category: Vegetarian | Pasta
Ingredients

• 2 lb Asparagus
• 2 tb Butter
• 3 Cloves garlic — minced
• 1 tb Dried tarragon
• 3/4 lb Mushrooms — thickly sliced
• 1/2 ts Salt
• 1 tb Unbleached flour
• 1 1/2 c Half and half
• 1/2 ts Nutmeg
• 1/2 c Parmesan cheese
• Black pepper — to taste
• 1 Lemon — cut in 6 wedges
• 12 oz Pasta

Directions
Break off the tough ends of the asparagus stalks & cut the asparagus at a slant into 3″ lengths. Melt the butter in a large skillet; add the garlic & tarragon and stir to distribute. Add the asparagus & mushrooms, sprinkle with the salt; stir. Saute over medium heat for about 10 minutes. Sprinkle the flour over the vegetables & stir to distribute. Addthe half and half & nutmeg. Reduce the heat to low. Bring to a simmer & cook for about 5 minutes until the sauce is slightly thickened. Meanwhile, bring several quarts of water to a boil & cook the pasta al dente. Drain the pasta very well. Toss the pasta with the sauce in a warm serving bowl. Add the parmesan cheese and a few grinds of fresh black pepper & toss again. Serve immediately with the lemon wedges. Pass additional parmesan, if desired. Serving Ideas : Serve with steamed or glazed carrots. NOTES : This dish is perfect in spring when fresh slender asparagus is at its peak. Posted to EAT-L Digest – 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis

Posted in Vegetarian |

Servings: 4 Servings
Category: Vegetarian
Ingredients

• 1/3 oz Dried porcini mushrooms
• 1 tb Oil
• 3 Cloves garlic; minced
• 1/2 lb Mushrooms; portobello or
• -shitake, chopped
• 1/2 c Sherry
• 1/2 ts Salt
• 1 lb Asparagus spear; 1″
• -diagonals
• 1 md Red bell pepper; julienned
• 1 ts Cornstarch dissolved in
• 1 tb Water
• 1 ts Red wine vinegar
• Salt and pepper; to taste

Directions
Place dried mushrooms in small heat proof bowl and cover with boiling water. Let soak 15 minutes. Meanwhile, in large skillet, heat oil over medium heat. Add garlic and fresh mushrooms and cook, stirring often, until mushrooms are tender. Add sherry, salt and mushroom liquid. Add asparagus, bell pepper and dried mushrooms. Simmer, uncovered until asparagus are tender, about 7 minutes. Add dissolved cornstarch and vinegar. Bring mixture to a boil and simmer until it thickens slightly, about 30 seconds. Serve asparagus mixture over herbed quinoa recipe. Recipe by: Vegetarian Times, april 1998 Posted to MC-Recipe Digest by Cbotwin on Apr 16, 1998

Posted in Vegetarian |

Servings: 2 Servings
Category: Vegetarian | Vegan | Main dish
Ingredients

• 3 oz Asparagus; cut into 1/2-inch
• -pieces
• 3 oz Bulgur; cooked
• 1 tb Sunflower oil
• 1/4 ts Thyme
• 1/4 ts Basil
• 1/4 ts Salt

Directions
Steam asparagus for about 10 minutes. Combine all ingredients and mix well. Serve at room temperature. From the files of DEEANNE From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Vegetarian |

Servings: 4 Servings
Category: Vegetarian | Vegan | Side dish
Ingredients

• 2 lg Artichokes (or 4 medium)
• 1 sm Carrot
• 1 sm Onion
• 1 tb Olive oil
• 2 tb Parsley; chopped
• 1/2 ts Basil leaves, dried
• 1/2 ts Oregano
• 1/2 ts Dill weed
• 1 Garlic clove
• Salt
• 1 c Wine, dry white
• Pepper to taste

Directions
With scissors or sharp knife, cut 1 1/2 inches off top of each artichoke; cut off stems. Pull leaves open at top; remove center leaves and scrape out choke with spoon. In blender or food processor, combine carrot, onion, parsley, dried herbs, garlic and salt and black pepper to taste; process until finely chopped. Stuff herb mixture between leaves of artichokes. Place cooking rack, wine and 1/2 cup water in 4- or 6-qt pressure cooker. Place artichokes on rack; close cover securely. Place pressure regulator on vent pipe. Cook 20 minutes at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Remove artichokes and rack; keep warm. Boil liquid left in pressure cooker about 5 minutes or until reduced to 1/4 cup; stir in red pepper. To serve, spoon cookng liquid over artichokes. Per serving: About 115 cal; 2.5 g prot; 11 g carb; 3.5 g fat (27% of calories from fat); 0 mg chol; 67 mg sod From the files of DEEANNE From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Vegetarian |

Servings: 4 Servings
Category: Vegetarian | Vegetables | Side dish
Ingredients

• 2 lg Artichokes
• 1 Lemon (juice only)
• 2 tb Virgin olive oil
• lg Basil leaves;
• - sliced in strips
• 1 lg Onion, white or yellow
• - sliced 1/4-in thick
• Salt
• 1 lb Fresh pod peas; -=OR=-
• 1 c Frozen peas
• Finely chopped parsley
• Freshly milled pepper
• 1 tb Sweet butter
• -=OR=-Extra-Virgin Olive Oil
• Lemon juice; to taste
• -=OR=- Champagne Vinegar

Directions
SLICE THE UPPER 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes. Add the peas and continue cooking until they are done. Let any liquids reduce until they are syrupy. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste. DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Vegetarian |

Servings: 4 Servings
Category: Vegetarian
Ingredients

• 3 Artichokes
• 1 Sm Onion, sliced
• 2 tb Olive oil
• 1/2 ts Tarragon, dried, crushed
• 1/4 c Water
• 1 c Mushrooms, sliced
• Lemon juice
• 1 Cl Garlic, minced
• 1 ts Sugar
• 1/4 c White wine, dry
• Salt and pepper to taste
• 1 Tomato, seeded and chopped

Directions
Bend back outer pedals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard pedals until central core of pale green pedals is reached. Cut off stems and top 2 inches of artichokes; discard. trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and terragon. Add wine and water and cook until artichokes are tender; salt and pepper to taste. Stir in mushrooms and cook until mushrooms are tender. Stir in tomato; cook until tomato is thoroughly heated. Upl by Dr. Jim Culveyhouse 73330,2525 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Vegetarian |

Servings: 2 Servings
Category: Vegetarian | Vegan | Main dish | Easy
Ingredients

• 3 oz Snap beans; cut into bite-
• -size pieces
• 3 oz Brussels sprouts; cut into
• -bite-size pieces
• 3 oz Broccoli; cut into bite-size
• -pieces
• 1 1/2 oz Walnuts; chopped
• 2 tb Soy oil
• 1/2 ts Fresh dill; chopped
• 1/4 ts Sage
• 1/2 ts Salt
• Juice of 1/2 lemon
• pn Cayenne

Directions
Steam beans, brussels sprouts, and broccoli for 8 minutes. Combine beans and walnuts with remaining ingredients and 2 ounces water. Transfer to blender and puree until smooth. Pour sauce over vegetables. Serve hot or cold. From DEEANNE’s recipe files From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Vegetarian |

Servings: 4 Servings
Category: Vegetarian
Ingredients

• 1 1/2 c Dried Apricots Soaked in
• 1/2 c Water for 1 Hour.
• 1/2 c Dried Garbanzo Beans Soaked
• Overnight in Water
• 5 c Water
• 1 c Lentils
• 3 Onions Sliced
• 2 tb Malt Syrup or Molasses

Directions
1. in a Large Pan, Bring Soaked Apricots and Their Water To a Boil. add Soaked, Drained Garbanzo Beans and 1 C. Water. Bring To a Boil and Cook for 30 Minutes. 2. add the Lentils, Onions and 4 C. Water To Pot. Bring To a Boil. Lower Heat, Cover and Cook Ubout 2 Hours until Garbanzos Are Tneder. add 2 t. Malt Syrup. Mix in Well. Serve Over Brown Rice. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Vegetarian |

Servings: 4 Servings
Category: Vegetarian | Vegan | Ornish | Main dish
Ingredients

• 1 1/2 lb Butternut squash
• 3/4 c Green lentils
• 1 c Vegetable stock, plus more
• -as needed for thinning and
• -reheating
• 1 Onion; chopped
• 2 Garlic cloves; finely minced
• 1 ts Cinnamon
• 1/2 c Apricots, dried; cut into

Directions
From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Vegetarian |

Servings: 6 Servings
Category: Vegetarian | Vegan | Main dish
Ingredients

• 1 1/2 c Brown rice; cooked
• Egg replacer for 1 egg
• 1 1/2 c Whole grain bread crumbs
• 1/3 c Onion; finely chopped
• 1/3 c Arame; soaked
• 2 tb Natto or other type of miso
• 1 ts Thyme
• 2 tb Tahini

Directions
Place all the ingredients in a large bowl. Mix well, using your hands if necessary. Shape the mixture into 6 small patties, using your hands to firmly press the mixture together. Heat a small amount of oil in a skillet. Place the patties in the skillet and cook over medium heat until they are brown on the bottom. Turnthe patties over and brown them on the other side. Serve these patties with soup, in place of bread, or with a bean or tofu dish. From DEEANNE’s recipe files From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Vegetarian |