Diet Vegetarian Recipe Sitemap

1. Cooking Chart -

2. Appetizers -

Artichokes á la Grecque
1 package frozen artichoke hearts
12 very small white onions
1 clove garlic, minced
1/4 cup olive oil
3 tablespoons lemon juice
1/2 cup dry white wine
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup water

Let the artichokes thaw sufficiently to separate. In a saucepan, combine the other ingredients. Bring to a boil and cook over low heat 25 minutes. Add the artichokes; cook 5 minutes. Taste for seasoning. Pour into a dish (not metal), cool, then refrigerate until needed. The artichokes will keep about 2 weeks. Serves 4-6.

3. Soups -

Crème d'Argenteuil
(Cream of Asparagus Soup)
4 tablespoons butter
6 scallions (green onions), sliced
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
3 cups chicken broth
2 packages frozen asparagus, thawed
2 cups light cream

Melt the butter in a saucepan; saute1 the scallions 5 minutes. Blend in the flour, salt and pepper. Gradually add the broth, stirring steadily to the boiling point. Add the asparagus; cover loosely and cook over low heat 20 minutes. Puree in an electric blender, then strain; or force through a food mill. Return to the saucepan, mix in the cream and heat. Serves 4-6.

4. Casseroles -

Fassolia Me Arni
(Greek Bean-Lamb Casserole)
2 cups dried while beans
2 tablespoons olive oil
1 1/2 cups chopped onion
2 pound boneless lamb, cubed
1 1/2 cups boiling water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 1/2 cups peeled chopped tomatoes
2 cloves garlic, minced
2 tablespoons minced parsley

5. Main Courses -

Sautéed Artichoke Hearts
1 package frozen artichoke hearts
1/2 cup flour
1 1/4 teaspoons salt
1/4 teaspoon pepper
4 tablespoons vegetable oil

Partially defrost the artichokes. Mix together the flour, salt and pepper. Lightly roll each artichoke in the mixture. Heat the oil in a skillet; sauté the artichokes until browned. Serves 3-4.

6. Combinations -

Artichauts à la Mirielle
(Artichokes with Onions)
1/4 cup olive or vegetable oil
12 small white onions
2 packages frozen artichoke hearts
1/2 cup chicken broth
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 cup peeled diced tomatoes
2 tablespoons minced parsley

Heat the oil in a deep skillet; sauté the onions 10 minutes, shaking the pan frequently. Add the artichoke hearts, broth, salt, pepper and tomatoes. Bring to a boil, cover and cook over low heat 15 minutes. Sprinkle with the parsley. Serves 6-8.

7. Vegetables -

Sweet and Sour Beans
2 pounds, green or wax beans, or 2 packages frozen
4 slices bacon, diced
1/2 cup chopped onions
1/4 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon Accent
2 tablespoons minced parsley

Cook the beans in salted water until tender. Drain, reserving the liquid. Fry the bacon and onion until onions are tender. Add the bean liquid and cook until reduced to 1/4 cup. Mix in the vinegar, sugar and Accent. Cook over low heat 5 minutes. Stir in the beans. Heat and taste for seasoning. Sprinkle with the parsley. Serves 6-8.

8. Potato Recipes -

Potatoes in Parsley Butter
6 potatoes
2 teaspoons salt
2 cups water
4 tablespoons butter
4 tablespoons minced parsley

Peel the potatoes and cut in 2-inch cubes. Bring the salt and water to a boil. Add the potatoes and cook over medium heat 10 minutes, or until tender. Drain well.

9. Custards + Pies -

Asparagus-Cheese Pudding
1 1/2 pounds asparagus, or 2 packages frozen
4 slices white bread, toasted and trimmed
1 cup(1/4 pound)grated Cheddar cheese
2 eggs
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups milk, scaled
1 tablespoon melted butter

Wash the fresh asparagus thoroughly; cut 2-inch tips off 8 fresh or frozen asparagus stalks. Cut the remaining fresh or frozen asparagus into 1-inch pieces.

10. Noodles + Stuffings -

Browned Cabbage and Noodles, Hungarian Style
3-pound cabbage
1 tablespoon salt
1 1/2 sticks(1/8 pound) butter
3 tablespoons grated onion
2 teaspoons sugar
1/2 teaspoon freshly ground back pepper
1 pound broad noodles, cooked and drained

Wash the cabbage and grate or shred very fine. Mix in the salt and let stand 2 hours. Rinse, drain and dry.

11. Stuffed Vegetables -

Stuffed Artichokes
6 artichokes
1 cup soft bread crumbs
1/2 cup finely chopped onion
3tablespoons minced parsley
6 anchovy fillets, minced
2 tablespoons chopped capers
4tablespoons olive oil
1 cup chicken broth

Buy medium-sized artichokes; wash and soak in cold water, stem up, for 30 minutes. Drain well; cut off the stem and force the leaves open. Cut out the choke (the hairy-looking center). Mix together the bread crumbs, onion, parsley, anchovies, capers and 2 tablespoons oil.

12. Quick Vegetables - Basic Rule for Preparing Canned Vegetables

Drain the vegetables. Cook only the liquid until reduced to one-half its original volume. Add the vegetables and season as you like. Heat, drain and serve.

Canned Green Beans, Provençale
1/4 cup olive oil
3/4 cup thinly sliced onions
1/2 cup julienne-cut green pepper
1/2 cup chopped celery
1 clove garlic, minced
1 cup canned tomatoes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/2 teaspoon oregano
1/4 cup water
2 1/2-can green beans, drained

13. Salads -

Mixed Green Salad

Almost any combination of greens may be used in making the classic Mixed Green Salad. Use two different kinds of greens at least, preferably three or four. It is not necessary, however, to have more than that.

A combination might be made from several of the following: Simpson, Boston or Iceberg lettuce (only one from this group), romaine, escarole, chicory, endive, watercress. Bibb (Kentucky limestone) lettuce.

14. Desserts -

Carrot Tea Bread
1 1/2 cups sifted flour
1/2 teaspoon salt
1 teaspoon double-acting baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 sticks(3/4 cup butter)
1 cup sugar
2 eggs
1 cup grated raw carrots
1/4 cup chopped pecans or walnuts

Preheat oven to 350°. Grease a 12-inch loaf pan.

Sift together the flour, salt, baking powder, baking soda and cinnamon. Cream the butter and sugar until thick and fluffy.

THE END