Vegetarian Special

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#6699CC" TEXT="#080000" background="42fb85a3.jpg"> <div> <FONT SIZE="4" COLOR="#000000" FACE="Arial" >OkEatMe</FONT><B>    </B><B> |     </B><A HREF="index.htm" TARGET="_top" TITLE="OkEatMe"><B>home</B></A><B>      </B>back to  <A HREF="vegetarian.htm" TARGET="_top" TITLE="Vegetarian Recipes"><B>Vegetarian Recipes</B></A></div> <DIV ALIGN="LEFT"></DIV> <div> <A HREF="free_recipes.htm" TARGET="_top" TITLE="Free Recipes">Free Recipes</A>   |   <A HREF="recycling_directory.htm" TARGET="_top" TITLE="Recycling Directory">Recycling Directory</A>   |   <A HREF="help_tips_fun.htm" TARGET="_top" TITLE="Help Tips Fun">Help Tips Fun</A>   |   <A HREF="contact_us.htm" TARGET="_top" TITLE="Contact Us">Contact Us</A></div> <div> </div> </td> </tr><tr> <td valign="top" width=250 BGCOLOR="#BBBBBB" TEXT="#080000" background="431fa043.gif"> <div> <B>Vegetarian Special</B></div> <div> <A HREF="vegetarian_1.htm" TARGET="_top" TITLE="Veg Pizza">Veg Pizza</A></div> <div> <A HREF="vegetarian_2.htm" TARGET="_top" TITLE="Green Bean Casserole">Green Bean Casserole</A></div> <div> <A HREF="vegetarian_3.htm" TARGET="_top" TITLE="Walnut Chicken">Walnut Chicken</A></div> <div> <A HREF="vegetarian_4.htm" TARGET="_top" TITLE="Easy Vegetarian Chili">Easy Vegetarian Chili</A></div> <div> <A HREF="vegetarian_5.htm" TARGET="_top" TITLE="Vegetable Chili">Vegetable Chili</A></div> <div> <A HREF="vegetarian_7.htm" TARGET="_top" TITLE="Stuffed Eggplant">Stuffed Eggplant</A></div> <div> <A HREF="vegetarian_8.htm" TARGET="_top" TITLE="Veg Burritos">Veg Burritos</A></div> <div> <A HREF="vegetarian_9.htm" TARGET="_top" TITLE="Dried Tomato Soup">Dried Tomato Soup</A></div> <div> <A HREF="vegetarian_10.htm" TARGET="_top" TITLE="Black Beans Mashed">Black Beans Mashed</A></div> <div> <A HREF="vegetarian_11.htm" TARGET="_top" TITLE="Spinach Lasagna">Spinach Lasagna</A></div> <div> <A HREF="vegetarian_12.htm" TARGET="_top" TITLE="Vegetable Jambalaya">Vegetable Jambalaya</A></div> <div> <A HREF="millet.htm" TARGET="_top" TITLE="Millet">Millet</A></div> <div> <A HREF="tofu.htm" TARGET="_top" TITLE="Tofu">Tofu</A></div> <div> <A HREF="organic_produce.htm" TARGET="_top" TITLE="Organic produce">Organic produce</A></div> <bR> </td> <td valign="top" height=390 width="100%" BGCOLOR="#FFFFFF" TEXT="#080000"> <bR> <div> also See</div> <div> <A HREF="pizza_10.htm" TARGET="_top" TITLE="Vegetarian Pizza">Vegetarian Pizza</A></div> <bR> <div> <B>Artichokes with Scallion Vinaigrette</B></div> <div> will reveal the potential of a great meal so tasty you won’t even miss the meat.</div> <div> Whet the appetite with some artichokes, even baby ones if you can find them, and instead of butter, dip the leaves in a lively vinaigrette made with fresh scallions.</div> <div> A generous portion of bay leaves in the steaming liquid here permeates the artichoke leaves and hearts with flavor and provides an enticing aroma as you serve the dish.</div> <div> The scallion vinaigrette balances the sweetness of the artichokes.</div> <bR> <div> Tip:</div> <div> Cooking artichokes can be a problem - they tend to bob around in the water resulting in uneven cooking.</div> <div> An artichoke steaming stand solves this problem by keeping the artichoke upright while steaming.</div> <div> The larger base, which takes longer to cook, is closer to the water so it cooks faster.</div> <div> It's done at the same time as the smaller leaves at the top.</div> <bR> <div> <B>Ingredients:</B></div> <div> 1 quart water</div> <div> 1 cup plus 2 tablespoons olive oil</div> <div> 5 1/2 tablespoons wine vinegar</div> <div> 1 small onion, cut into thin slices</div> <div> 12 peppercorns</div> <div> 5 bay leaves</div> <div> 1 1/2 teaspoons salt</div> <div> 4 large artichokes</div> <div> 2 teaspoons Dijon mustard</div> <div> 4 scallions including green tops, chopped</div> <div> 6 tablespoons chopped fresh parsley</div> <div> 1 1/4 teaspoons lemon juice</div> <div> 1/2 teaspoon fresh-ground black pepper</div> <div> In a large wide stainless-steel pot, combine the water, the 2 tablespoons oil, 1 1/2 tablespoons of the vinegar, the onion, peppercorns, bay leaves, and 1/4 teaspoon of the salt. Bring to a boil.</div> <div> Cut the stems off the artichokes and cut off the top third of the leaves</div> <div> If you like, using scissors, cut off the tips from the remaining leaves to remove the thorns.</div> <div> Put the artichokes in the pot, stem ends down</div> <div> Cover and bring back to a boil</div> <div> Reduce the heat and simmer until the bases of the artichokes are tender when pierced with a small knife, 30 to 40 minutes</div> <div> Remove the artichokes.</div> <div> In a small glass or stainless-steel bowl, whisk together the mustard, the remaining 4 tablespoons vinegar, the scallions, parsley, lemon juice, the remaining 1 1/4 teaspoons salt, and the ground pepper</div> <div> Add the remaining 1 cup oil slowly, whisking. Serve each artichoke with a small bowl of vinaigrette alongside for dipping.</div> <bR> <div> <B>Garden Vegetable Bake</B></div> <div> 6 Servings</div> <div> combined with a low fat cream sauce, will brighten any dinner table.</div> <bR> <div> <B>Ingredients:</B></div> <div> 3 cups red or other waxy potatoes</div> <div> 2 tablespoons water</div> <div> 1 (16 oz.) package frozen broccoli. cauliflower and carrot medley</div> <div> 3 tablespoons butter or margarine</div> <div> 2 tablespoons all-purpose flour</div> <div> 1 (12 fl. oz.) can CARNATION Evaporated Fat Free Milk</div> <div> 2 MAGGI Chicken Flavor Bouillon Cubes</div> <div> 1/8 teaspoon ground white pepper</div> <div> 1/4 cup seasoned dry bread crumbs</div> <bR> <div> <B>Directions</B></div> <div> PREHEAT oven to 350ºF.</div> <div> MICROWAVE potatoes and water in covered, medium, microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain. Return to dish; top with frozen vegetables.</div> <div> MELT 2 tablespoons butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook, stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.</div> <div> MICROWAVE remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted</div> <div> Stir in bread crumbs until well combined</div> <div> Sprinkle over vegetables; cover.</div> <div> BAKE for 30 minutes. Uncover; bake for additional 10 minutes or until top is golden brown</div> <bR> <div> Nutritional Information </div> <div> 1 serving:Calories 175(Calories from Fat:55);;Fat 6.1g(Saturated 3.7g);Cholesterol 18mg;Sodium 746mg;Carbohydrate 21.5g(Dietary Fiber 4.9g);(Protein 8.9g)</div> <bR> <div> Store tomatoes with stems pointed down and they will stay fresher, longer</div> <div> <IMG SRC="18b55550.jpg" border=0 width="85" height="85" ALT="tomatoes" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"> <B>Tomatoes - The Nutrition Bonus</B></div> <div> Fresh tomatoes are low in calories, low in sodium and high in nutrition.  A medium-sized tomato contains only 27 calories and 4 mg. of sodium but provides half of the recommended daily allowance of vitamin C and nearly a quarter of the RDA for vitamin A.  Tomatoes are also a good source of potassium and contribute iron, the B vitamins, phosphorous and calcium.</div> <div> <B>*1981    </B><FONT SIZE="2" COLOR="#000000" FACE="Arial" > Paul Wenner of Gresham, Oregon, created the vegetarian Gardenburger.</FONT></div> <bR> <bR> </td> </tr></table></body>