Vegipes!

Prep Time

45 min

Prep Time

45 min

Nutrition Facts

Serving Size

252g

Servings

Amount Per Serving

Calories 226

Calories from Fat 125

% Daily Value *

Total Fat 14g

22%

Saturated Fat 2g

10%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 0mg

Sodium 77mg

Total Carbohydrates 23g

Dietary Fiber 3g

14%

Sugars 6g

Protein 4g

Vitamin A

81%

Vitamin C

37%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients

455 g Tinned tomatoes, sieved
2 Celery sticks, chopped
1 Onion, chopped
1 Large carrot, chopped
1 Medium potato, diced
60 ml Olive oil
Sea Salt
Black pepper
22 g Whole meal spaghetti 1-inch bits

Instructions

Put the tomatoes in a saucepan Add 1.8l of water Add the
celery, onion, carrot, oil, salt and pepper. Simmer for 30
minutes then add the spaghetti Serve when the spaghetti is
cooked (about 10-15 minutes)

beta

calories

226

fat

14g

protein

carbs

23g

Vegipes! http://lvhr.net/

Dolmas

March 6, 2013
Posted by Vegipes

Dolmas

2013-03-06 11:41:53

Yields 48

Another version of Greek Stuff Grape Leaves.

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Prep Time

30 min

Cook Time

1 hr 30 min

Prep Time

30 min

Cook Time

1 hr 30 min

Nutrition Facts

Serving Size

13g

Yields

Amount Per Serving

Calories 14

Calories from Fat 4

% Daily Value *

Total Fat 1g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 1mg

Total Carbohydrates 2g

Dietary Fiber 0g

Sugars 1g

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients

48 Grape leaves (about 1 jar)
1/2 c Long grain brown rice;cooked
2 c Onion; finely chopped
2 tb Parsley; finely chopped
2 tb Mint leaves; finely chopped
2 ts Dill weed
1/4 c Pine nuts
1/4 c Currants
1/4 ts Black pepper

Instructions

Place grape leves briefly in a pan of warm water to
separate them, then drain on paper towels, set aside.
Combine all other ingredients.
Place grape leaf vein side up, with the stem toward you.
Put a mound of rice mixture in the middle of the leaf
(about 1 rounded tsp to 1 rounded tbsp, depending on the
size of the leaf). Fold over sides and roll up leaf. Layer
the rolled leaves in a large saucepan (3 quart) placing
them side by side and close together.
Press with a heavy heat proof plate that fits inside the
pan. Add enough boiling water to cover leaves. Cover and
simmer for 1 1/2 hours.
Hints: Dolmas may be served warm or chilled. If warm, try
serving them with lemon sauce. If cold, serve them with
garbanzo puree or eggplant. Tabouli is also a good dish to
serve at the same meal. Dolmas are easy to take to a
potluck dinner and they also make a very special company
meal.

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calories

fat

protein

carbs

Vegipes! http://lvhr.net/

Dolmades Yialandzi (Stuffed Grapevine Leaves)

March 5, 2013
Posted by Vegipes

Dolmades Yialandzi (Stuffed Grapevine Leaves)

2013-03-05 09:08:00

Yields 60

Greek Stuffed Grape Leaves.

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Prep Time

30 min

Cook Time

1 hr 30 min

Prep Time

30 min

Cook Time

1 hr 30 min

Nutrition Facts

Serving Size

15g

Yields

Amount Per Serving

Calories 37

Calories from Fat 24

% Daily Value *

Total Fat 3g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 2g

Cholesterol 0mg

Sodium 3mg

Total Carbohydrates 3g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients

3/4 c Olive oil
1/2 sm Onion; chopped
8 Scallions; chopped fine
2 lg Garlic cloves; chopped
1 c Raw long-grain rice
1 bn Fresh dill; chopped
1/2 bn Fresh parsley; chopped
1 1/2 Lemons (or more), juice only
Salt & freshly ground pepper
1 c Hot water
1 lb Jar grapevine leaves

Instructions

Heat the 1/2 cup oil in a skillet. Add the onion and
scallions and saute for about 5 minutes, until soft and
transparent. Add the garlic and cook for a few minutes,
then add the rice, dill, parsley, lemon juice, salt,
pepper, and remaining 1/4 cup olive oil. Stir well, then
add the hot water. Cover and simmer about 5 minutes.
Remove from the heat and cool.
Meanwhile, carefully remove the grapevine leaves from the
jar, leaving the brine in the jar. Wash grapevine leaves
thoroughly and drain, then with a sharp knife cut the
heavy stems from the leaves. (If using fresh grapevine
leaves use the same procedure, parboiling leaves for 5
minutes when not tender, then drain.)
Line an enameled pan with a few heavy grapevine leaves and
set aside. To stuff a grapevine leaf, put it on your
working surface rough side up and stem end near you, and
place a teaspoonful of the rice mixture near the stem end.
Using both hands, fold the part of the leaf near you up
and over the filling. Then fold the right side of the leaf
over the filling, then the left side, and roll tightly and
back away from you and toward the pointed end of leaf.
Place the \'dolma\', seam side down, in the prepared pan.
Continue stuffing grapevine leaves until the mixture has
been used. (If any grapevine leaves remain, replace in the
reserved brine for future use.)
Place an inverted plate on the dolmades, then add enough
water to cover the dolmades (about 1 to 1-1/2 cups). Bring
to a boil, then cover the pan, lower the heat, and simmer
as slowly as possible for 1-1/4 hours, then taste one to
see if the rice is tender, and continue cooking slowly if
necessary. Cool, then chill. Serve cold, as an appetizer
or as an entree.

Note

An important variation, particularly in Macedonia
and Thrace add a few tablespoons of raisins and pine nuts
to the filling when adding the rice. Also, you may vary
the size of dolmades as you wish by adding 1-1/2 teaspoons
of the filling. However, be consistent to allow them to
cook at the same rate. They may be stored in the
refrigerator for a week or so.

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calories

fat

protein

carbs

Vegipes! http://lvhr.net/

Ditalini With Flageolets & Pesto

March 5, 2013
Posted by Vegipes

Ditalini With Flageolets & Pesto

2013-03-05 08:34:21

Serves 6

Pasta and Beans in a Pesto Sauce.

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Prep Time

30 min

Prep Time

30 min

Nutrition Facts

Serving Size

48g

Servings

Amount Per Serving

Calories 102

Calories from Fat 42

% Daily Value *

Total Fat 5g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 0mg

Sodium 102mg

Total Carbohydrates 11g

Dietary Fiber 4g

15%

Sugars 0g

Protein 4g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients

12 oz Ditalini
2 tb Olive oil
1 1/2 c Flageolet beans, cooked
1 ea Garlic clove, chopped
3/4 c Pesto

Instructions

Cook the pasta until *al dente*.
Drain, return to the pan, & toss over a low heat with the
oil, beans & garlic, to warm through. Remove from the heat
& stir in the pesto. Serve imemdiately.
Variation:
Instead of ditalini, choose a flat pasta such as
fettuccine & add a handful of green beans cut into bite-
sized pieces, to the boiling water when the pasta is half
cooked. If yellow wax beans are available, add them too.
Toss with the rest of the ingredients as above.

beta

calories

102

fat

protein

carbs

11g

Vegipes! http://lvhr.net/

Dess B L-Besla (Lentils With Onions)

March 5, 2013
Posted by Vegipes

Dess B L-Besla (Lentils With Onions)

2013-03-05 08:14:59

Serves 8

Cinnamon and cumin add flavor to the lentils and onions.

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Prep Time

30 min

Prep Time

30 min

Nutrition Facts

Serving Size

88g

Servings

Amount Per Serving

Calories 230

Calories from Fat 50

% Daily Value *

Total Fat 6g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 0mg

Sodium 152mg

Total Carbohydrates 33g

11%

Dietary Fiber 15g

62%

Sugars 2g

Protein 13g

Vitamin A

Vitamin C

21%

Calcium

Iron

21%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients

2 c Lentils, soaked
2 ea Garlic cloves, minced
1 pn Cinnamon
1/2 ts Cumin
1 pn Black pepper
1 ea Chili pepper
1/2 ts Salt
2 lg Onion, thinly sliced
3 tb Olive oil
3 ea Bay leaves

Instructions

Bring lentils to a boil in enough water to cover. At the
same time, make a spice paste by crushing together the
garlic, cinnamon, cumin, peppers & salt plus 2 ts water.
After 2 or 3 minutes, drain the lentils thoroughly. Add
the spice paste, followed by the onions, oil & bay leaves.
Stir over moderate heat for several minutes then add water
to cover. Reduce heat, cover pot & simmer until lentils
are tender. Uncover for a while before serving so that the
mixture can thicken.

beta

calories

230

fat

protein

13g

carbs

33g

Vegipes! http://lvhr.net/

Denver Grainlette

March 4, 2013
Posted by Vegipes

Denver Grainlette

2013-03-04 16:59:02

Serves 4

Basmati Rice, barley, lentils, millet, tomatoes, bell peppers, onions, and mushrooms.

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Prep Time

30 min

Prep Time

30 min

Nutrition Facts

Serving Size

212g

Servings

Amount Per Serving

Calories 487

Calories from Fat 20

% Daily Value *

Total Fat 2g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 0mg

Sodium 12mg

Total Carbohydrates 90g

30%

Dietary Fiber 30g

121%

Sugars 4g

Protein 27g

Vitamin A

Vitamin C

40%

Calcium

Iron

42%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients

1 1/2 c Grain and lentil mix*
2/3 c Chopped fresh tomato
1/2 c Chopped green bell pepper
1 Sliced green onion
2/3 c Sliced fresh mushrooms
1/4 c Water
1 Clove fresh garlic, minced or crushed.

*Grain Mix

1/2 cup Wild and Basmati Rice
1/4 cup barley
1/4 cup lentils
1/4 cup millet

Instructions

Put the water in a skillet. Toss in everything above
except the grains. Cook down until the water\'s almost
gone. (If you like the peppers less cooked add them after
a couple of minutes.) Toss in the grain mix, stir, maybe
add a grind or two of fresh pepper, serve. Serves two or
one really hungry person.
* The grain mix: Steam 1/2 cup wild and brown basmati
rice, 1/4 cup barley, 1/4 cup lentils and about 1/4 cup
millet together, then use it in all sorts of recipes like
this one.

beta

calories

487

fat

protein

27g

carbs

90g

Vegipes! http://lvhr.net/

Deep-Fried Tofu With Peanut Sauce 2

March 4, 2013
Posted by Vegipes

Deep-Fried Tofu With Peanut Sauce 2

2013-03-04 15:54:10

Serves 8

Another version of Tofu in Peanut sauce.

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Prep Time

30 min

Prep Time

30 min

Nutrition Facts

Serving Size

102g

Servings

Amount Per Serving

Calories 140

Calories from Fat 89

% Daily Value *

Total Fat 11g

16%

Saturated Fat 2g

12%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 4g

Cholesterol 0mg

Sodium 58mg

Total Carbohydrates 6g

Dietary Fiber 1g

Sugars 2g

Protein 8g

Vitamin A

Vitamin C

14%

Calcium

27%

Iron

25%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients

2 297g packets tofu, drained
Oil for deep-frying

Peanut Sauce

1 Fresh coriander root, finely chopped
1 sm Fresh red chilli, finely chopped
2 Cloves garlic, crushed
1 tb Sugar
2 tb Rice vinegar
1/3 c Smooth peanut buffer
1/4 c Coconut milk

Instructions

This calls for pressing the tofu first. It makes it denser.
1: Wrap tofu in 3 sheets of absorbent paper, weigh down
with plate; let stand for 4 hours.
2: Just before serving, cut tofu into 2cm cubes. Deep fry
cubes in hot oil in batches until well browned; drain on
absorbent paper. Serve hot with warm peanut sauce.

Peanut Sauce

Combine coriander root, chilli, garlic,
sugar and vinegar in pan, stir over heat until sugar is
dissolved. Stir in peanut buffer and coconut milk, stir
until heated through. Serve sprinkled with fresh coriander
and chilli, if desired.

NOTE

Sauce can be made 3 days ahead. Storage: Covered, in
refrigerator. Freeze: Not suitable. Microwave: Sauce
suitable.

beta

calories

140

fat

11g

protein

carbs

Vegipes! http://lvhr.net/

Deep-Fried Tofu With Peanut Sauce

March 4, 2013
Posted by Vegipes

Deep-Fried Tofu With Peanut Sauce

2013-03-04 15:28:47

Serves 8

Tofu deep-fried with Cilantro root, chilies, and garlic in a peanut sauce.

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Prep Time

30 min

Prep Time

30 min

Nutrition Facts

Serving Size

155g

Servings

Amount Per Serving

Calories 635

Calories from Fat 565

% Daily Value *

Total Fat 64g

99%

Saturated Fat 5g

24%

Trans Fat 0g

Polyunsaturated Fat 13g

Monounsaturated Fat 44g

Cholesterol 0mg

Sodium 229mg

10%

Total Carbohydrates 10g

Dietary Fiber 1g

Sugars 7g

Protein 7g

Vitamin A

Vitamin C

Calcium

21%

Iron

19%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients

1 lb Tofu, pressed
2 ea Garlic cloves, chopped
1 ea Cilantro root, chopped
3 ea Dried red chilies, soaked and chopped, seeded
1/2 ts Salt
3/4 c Rice vinegar
1/4 c Sugar
1/2 c Peanuts, finely chopped
2 c Peanut -=or=- vegetable oil

Garnish

2 ts Cilantro leaves, chopped
2 ts Red pepper flakes

Instructions

~ Cut the tofu into cubes 1-inch X 1-inch X 1 1/2-inch.
Set aside.
~ Make a paste of the garlic, cilantro root, chili peppers
and salt. Add the vinegar and mix.
~ Dissolve the sugar in 1/4 c hot water and add it to the
paste along with the peanuts. Sprinkle with cilantro
leaves and red pepper flakes.
~ Put the oil in a wok and heat until hot. Deep-fry the
tofu for 5 minutes until it becomes light brown. Drain on
paper towels.
~ Place tofu on a serving plate with the peanut sauce next
to it. Use the sauce as a dip. Serve either hot or at room
temperature.

NOTE

Apparently you can buy tofu already deep-fried. If
using this product, then only deep-fry it again for 1
minute.

beta

calories

635

fat

64g

protein

carbs

10g

Vegipes! http://lvhr.net/

Deep-Fried Bean Curd Stir-Fried With Mushroom

March 4, 2013
Posted by Vegipes

Deep-Fried Bean Curd Stir-Fried With Mushroom

2013-03-04 15:24:23

Serves 6

Tofu stir-fried with Mushrooms

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Prep Time

30 min

Prep Time

30 min

Nutrition Facts

Serving Size

221g

Servings

Amount Per Serving

Calories 211

Calories from Fat 132

% Daily Value *

Total Fat 15g

24%

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 8g

Cholesterol 0mg

Sodium 405mg

17%

Total Carbohydrates 10g

Dietary Fiber 2g

Sugars 4g

Protein 12g

Vitamin A

Vitamin C

60%

Calcium

43%

Iron

38%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients

1 1/2 Cakes bean curd
Vegetable oil for deep-frying
6 md Chinese dried mushrooms
1 md Onion
8 oz Broccoli
3 tb Vegetable oil
3 sl Ginger root
4 tb Vegetarian stock or Broth

Sauce

2 tb Light soy sauce
1 tb Hoisin sauce
2 ts Chili sauce
1 ts Sugar

Instructions

Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-
fry them in hot oil for 2 to 2-1/2 minutes, until the
surfaces are somewhat firm and yellow. Drain thoroughly.
Soak the mushrooms in boiling water for half an hour.
Drain. Discard the stems and cut the caps into halves. Cut
the onion into thin slices. Break the broccoli into
individual florets and cut the stem into 1-inch wedges.
Heat the vegetable oil in a large frying pan or wok. When
hot, add the onion, ginger, broccoli stems, and mushrooms
and stir-fry in the hot oil for 2 mintues, to season the
oil. Add the broccoli and stock and continue to stir-fry
for 1-1/2 minutes, and then cook, covered, for 1-1/2
minutes. Uncover the pan or wok, pour the sauce
ingredients over the contents, and continue to turn and
stir-fry all ingredients together for a further 1-1/2
minutes. Serve with rice and other dishes.

beta

calories

211

fat

15g

protein

12g

carbs

10g

Vegipes! http://lvhr.net/

Deep Fried Tofu With Plum Sauce

March 4, 2013
Posted by Vegipes

Deep Fried Tofu With Plum Sauce

2013-03-04 15:18:00

Serves 16

Sesame Seed coted Tofu with warm plum sauce.

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Prep Time

45 min

Prep Time

45 min

Nutrition Facts

Serving Size

108g

Servings

Amount Per Serving

Calories 165

Calories from Fat 71

% Daily Value *

Total Fat 8g

13%

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 0mg

Sodium 105mg

Total Carbohydrates 19g

Dietary Fiber 2g

Sugars 14g

Protein 6g

Vitamin A

Vitamin C

Calcium

24%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tofu

1 lb Firm tofu
1/2 c Sesame seeds
2 tb Cornstarch
3 tb Whole-wheat flour
1/4 c Vegetable oil

Plum Sauce

1 1/2 lb Red plums, pitted, peeled & chopped
3/4 c Sugar
1 tb Soy sauce
1 tb Teriyaki sauce
2 ea Garlic cloves, chopped
Water to cover

Instructions

Cut tofu into 1-inch squares. Mix together sesame seeds,
cornstarch & flour. Roll tofu in sesame mixture till well
coated. Heat oil in skillet till hot. Fry squares till
well browned. Drain on paper towels & set aside.
Place the rest of the ingredients in a pot. Add just
enough water to cover by 1/2-inch. Bring to a boil then
simmer for 20 minutes. Blend till smooth. Pour into a
serving bowl.
To serve, place toothpicks in tofu cubes. Arrange on a
platter & serve warm with the sauce.

beta

calories

165

fat

protein

carbs

19g

Vegipes! http://lvhr.net/