Author Archives: Vegipes

Eggplant A La Provencale


Posted by Vegipes

Eggplant A La Provencale
Serves 6
Eggplant, Tomatoes, and garlic.
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Prep Time
1 hr
Prep Time
1 hr
97 calories
22 g
0 g
1 g
4 g
0 g
431 g
67 g
11 g
0 g
0 g
Nutrition Facts
Serving Size
431g
Servings
6
Amount Per Serving
Calories 97
Calories from Fat 8
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 67mg
3%
Total Carbohydrates 22g
7%
Dietary Fiber 11g
45%
Sugars 11g
Protein 4g
Vitamin A
30%
Vitamin C
51%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 lg Eggplants
  2. Coarse salt
  3. Olive oil
  4. 2 lb Ripe tomatoes
  5. 3 ea Garlic cloves, chopped
  6. 2 tb Parsley, chopped
  7. 1 tb Lemon juice
  8. 1/8 ts Sugar
  9. Salt & pepper
  10. Parsley to garnish
Instructions
  1. Cut unpeeled eggplants into 1/2\" diagonal slices, spread
  2. slices onto a cutting board, sprinkle with salt & press
  3. with a plate to get rid of excess liquid. Allow to drain
  4. for 30 minutes. Wipe with a damp cloth. Heat enough olive
  5. oil to cover bottom of a large skillet. Fry gently over
  6. medium heat, turning often till tender. Remove from pan &
  7. drain. Plunge tomatoes into boiling water for a few
  8. seconds, peel & deseed. Saute remaining pulp in a little
  9. olive oil till soft.
  10. Add garlic & parsley. Cover, reduce heat & cook for 30 to
  11. 40 minutes. Remove from heat, cool, add lemon juice,
  12. sugar, salt & pepper. Place eggplant in a shallow serving
  13. dish or glass bowl. Pour tomato mixture on top & chill
  14. till ready to serve. Garnish with parsley sprigs.
beta
calories
97
fat
1g
protein
4g
carbs
22g
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Eggless Mayonnaise


Posted by Vegipes

Eggless Mayonnaise
Yields 3
Vegan recipe for Eggless Mayo.
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Prep Time
20 min
Prep Time
20 min
269 calories
3 g
0 g
29 g
1 g
2 g
85 g
224 g
2 g
0 g
25 g
Nutrition Facts
Serving Size
85g
Yields
3
Amount Per Serving
Calories 269
Calories from Fat 254
% Daily Value *
Total Fat 29g
44%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 224mg
9%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
1%
Sugars 2g
Protein 1g
Vitamin A
3%
Vitamin C
6%
Calcium
5%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tb Lemon juice
  2. 1/2 c Soy milk
  3. 1/4 ts Salt
  4. 1/4 ts Paprika
  5. 1/4 ts Prepared mustard
  6. 6 tb Vegetable oil
Instructions
  1. Put all the ingredients except the oil in a blender. Blend
  2. on lowest speed. Graduall - literally one drop at a time -
  3. add the oil until the mixture starts to thicken. Continue
  4. blending until thickened and smooth. Transfer to a jar and
  5. store in the refrigerator.
beta
calories
269
fat
29g
protein
1g
carbs
3g
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Dry Sauteed Green Beans


Posted by Vegipes

Dry Sauteed Green Beans
Serves 6
Stir-Fried Sesame Green Beans.
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Prep Time
30 min
Prep Time
30 min
59 calories
3 g
0 g
5 g
1 g
1 g
81 g
382 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
81g
Servings
6
Amount Per Serving
Calories 59
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 382mg
16%
Total Carbohydrates 3g
1%
Dietary Fiber 2g
8%
Sugars 1g
Protein 1g
Vitamin A
5%
Vitamin C
3%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 5 ts Peanut oil or canola oil
  2. 1 cl Garlic, peeled & minced
  3. 1 ts Minced ginger root
  4. 1 lb. Green beans (2-inch pieces)
  5. 1 ts Oriental sesame oil
  6. 1/2 ts Salt (optional)
Instructions
  1. 1. Heat the oil in a wok or skillet. Add the garlic and
  2. ginger, and stir-fry the ingredients for 30 seconds.
  3. 2. Add the green beans, and stir-fry them over high heat
  4. for 2 to 4 minutes.
  5. 3. Add the sesame oil and salt (if desired), toss the
  6. ingredients to coat them, and serve the beans.
  7. Preparation tip: The beans are supposed to be tender-crisp
  8. and shriveled or even charred a bit on the outside. If you
  9. like tender beans, cover the pan after adding the sesame
  10. oil and salt, and continue cooking the beans for a few
  11. minutes over moderately low heat.
beta
calories
59
fat
5g
protein
1g
carbs
3g
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Dry Potato Curry


Posted by Vegipes

Dry Potato Curry
Serves 6
Spicy Potatoes.
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Prep Time
30 min
Prep Time
30 min
111 calories
16 g
0 g
5 g
2 g
0 g
116 g
41 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
116g
Servings
6
Amount Per Serving
Calories 111
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 41mg
2%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
8%
Sugars 2g
Protein 2g
Vitamin A
4%
Vitamin C
53%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb Potato; Red skins
  2. Salt to taste
  3. 2 tb Vegetable oil
  4. 1 ts Mustard seeds
  5. 1 Onion; finely sliced
  6. 2 Garlic cloves
  7. 1 (1 inch) piece ginger root; fresh grated
  8. 1 Green chile; seeded, chopped
  9. 1 ts Ground turmeric
  10. 1/2 ts Red (cayenne) pepper
  11. 1 ts Ground cumin
  12. 1/4 c Green pepper; strips to garnish if desired
Instructions
  1. Cut Potatoes into 3/4 inch chunks.
  2. Cook potatoes in boiling salted water 6 to 8 minutes,
  3. until just tender. Drain and set aside. Heat oil in a
  4. large saucepan, add mustard seeds and onions. Cook 5
  5. minutes until onions are soft, but not brown. Stir in
  6. garlic and gingerroot; cook 1 minute more. Add cooked
  7. potatoes, chile, turmeric, cayenne and cumin. Stir well.
  8. Cover and cook 3 to 5 minutes, stirring occasionally,
  9. until potatoes are very tender and coated with spices.
  10. Serve hot, garnished with bell pepper strips.
beta
calories
111
fat
5g
protein
2g
carbs
16g
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Drunkards Noodles (Gueyteow Pad Ki Mow)


Posted by Vegipes

Drunkards Noodles (Gueyteow Pad Ki Mow)
Serves 4
Chinese Noodles in a rich veggie sauce.
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Prep Time
30 min
Prep Time
30 min
211 calories
31 g
0 g
8 g
6 g
1 g
159 g
533 g
5 g
0 g
6 g
Nutrition Facts
Serving Size
159g
Servings
4
Amount Per Serving
Calories 211
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 533mg
22%
Total Carbohydrates 31g
10%
Dietary Fiber 3g
14%
Sugars 5g
Protein 6g
Vitamin A
13%
Vitamin C
142%
Calcium
7%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tb Oil
  2. 1 Garlic clove, finely chopped
  3. 2 sm Fresh red or green chilis, finely chopped
  4. 4 oz Sen yai noodles
  5. 1 sm Onion, cut into segments
  6. 1 md Tomato, cut into segments
  7. 4 Kaffir lime leaves, roughly chopped
  8. 6 Sweet basil leaves
  9. 1 ts Dark soy sauce
  10. 2 tb Light soy sauce
  11. 1/2 ts Sugar
  12. 1 sm Sweet red or green pepper, finely chopped
Instructions
  1. In a wok or frying pan/skillet, heat the oil until a light
  2. haze appears. Add the garlic and chilis and fry until the
  3. garlic is golden brown. Add the noodles, stir, add the
  4. remaining ingredients and stir well until the peppers
  5. begin to cook but are still al dente. Turn on to a dish.
beta
calories
211
fat
8g
protein
6g
carbs
31g
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Domatosoupa Me Spaghetti


Posted by Vegipes

Domatosoupa Me Spaghetti
Serves 4
Spaghetti and homemade Marinara sauce.
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Prep Time
45 min
Prep Time
45 min
226 calories
23 g
0 g
14 g
4 g
2 g
252 g
77 g
6 g
0 g
12 g
Nutrition Facts
Serving Size
252g
Servings
4
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
0%
Sodium 77mg
3%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
14%
Sugars 6g
Protein 4g
Vitamin A
81%
Vitamin C
37%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 455 g Tinned tomatoes, sieved
  2. 2 Celery sticks, chopped
  3. 1 Onion, chopped
  4. 1 Large carrot, chopped
  5. 1 Medium potato, diced
  6. 60 ml Olive oil
  7. Sea Salt
  8. Black pepper
  9. 22 g Whole meal spaghetti 1-inch bits
Instructions
  1. Put the tomatoes in a saucepan Add 1.8l of water Add the
  2. celery, onion, carrot, oil, salt and pepper. Simmer for 30
  3. minutes then add the spaghetti Serve when the spaghetti is
  4. cooked (about 10-15 minutes)
beta
calories
226
fat
14g
protein
4g
carbs
23g
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Dolmas


Posted by Vegipes

Dolmas
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
14 calories
2 g
0 g
1 g
0 g
0 g
13 g
1 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
13g
Yields
48
Amount Per Serving
Calories 14
Calories from Fat 4
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 1g
Protein 0g
Vitamin A
1%
Vitamin C
1%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 48 Grape leaves (about 1 jar)
  2. 1/2 c Long grain brown rice;cooked
  3. 2 c Onion; finely chopped
  4. 2 tb Parsley; finely chopped
  5. 2 tb Mint leaves; finely chopped
  6. 2 ts Dill weed
  7. 1/4 c Pine nuts
  8. 1/4 c Currants
  9. 1/4 ts Black pepper
Instructions
  1. Place grape leves briefly in a pan of warm water to
  2. separate them, then drain on paper towels, set aside.
  3. Combine all other ingredients.
  4. Place grape leaf vein side up, with the stem toward you.
  5. Put a mound of rice mixture in the middle of the leaf
  6. (about 1 rounded tsp to 1 rounded tbsp, depending on the
  7. size of the leaf). Fold over sides and roll up leaf. Layer
  8. the rolled leaves in a large saucepan (3 quart) placing
  9. them side by side and close together.
  10. Press with a heavy heat proof plate that fits inside the
  11. pan. Add enough boiling water to cover leaves. Cover and
  12. simmer for 1 1/2 hours.
  13. Hints: Dolmas may be served warm or chilled. If warm, try
  14. serving them with lemon sauce. If cold, serve them with
  15. garbanzo puree or eggplant. Tabouli is also a good dish to
  16. serve at the same meal. Dolmas are easy to take to a
  17. potluck dinner and they also make a very special company
  18. meal.
beta
calories
14
fat
1g
protein
0g
carbs
2g
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Dolmades Yialandzi (Stuffed Grapevine Leaves)


Posted by Vegipes

Dolmades Yialandzi (Stuffed Grapevine Leaves)
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
37 calories
3 g
0 g
3 g
0 g
0 g
15 g
3 g
0 g
0 g
2 g
Nutrition Facts
Serving Size
15g
Yields
60
Amount Per Serving
Calories 37
Calories from Fat 24
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 3mg
0%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
1%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
3%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3/4 c Olive oil
  2. 1/2 sm Onion; chopped
  3. 8 Scallions; chopped fine
  4. 2 lg Garlic cloves; chopped
  5. 1 c Raw long-grain rice
  6. 1 bn Fresh dill; chopped
  7. 1/2 bn Fresh parsley; chopped
  8. 1 1/2 Lemons (or more), juice only
  9. Salt & freshly ground pepper
  10. 1 c Hot water
  11. 1 lb Jar grapevine leaves
Instructions
  1. Heat the 1/2 cup oil in a skillet. Add the onion and
  2. scallions and saute for about 5 minutes, until soft and
  3. transparent. Add the garlic and cook for a few minutes,
  4. then add the rice, dill, parsley, lemon juice, salt,
  5. pepper, and remaining 1/4 cup olive oil. Stir well, then
  6. add the hot water. Cover and simmer about 5 minutes.
  7. Remove from the heat and cool.
  8. Meanwhile, carefully remove the grapevine leaves from the
  9. jar, leaving the brine in the jar. Wash grapevine leaves
  10. thoroughly and drain, then with a sharp knife cut the
  11. heavy stems from the leaves. (If using fresh grapevine
  12. leaves use the same procedure, parboiling leaves for 5
  13. minutes when not tender, then drain.)
  14. Line an enameled pan with a few heavy grapevine leaves and
  15. set aside. To stuff a grapevine leaf, put it on your
  16. working surface rough side up and stem end near you, and
  17. place a teaspoonful of the rice mixture near the stem end.
  18. Using both hands, fold the part of the leaf near you up
  19. and over the filling. Then fold the right side of the leaf
  20. over the filling, then the left side, and roll tightly and
  21. back away from you and toward the pointed end of leaf.
  22. Place the \'dolma\', seam side down, in the prepared pan.
  23. Continue stuffing grapevine leaves until the mixture has
  24. been used. (If any grapevine leaves remain, replace in the
  25. reserved brine for future use.)
  26. Place an inverted plate on the dolmades, then add enough
  27. water to cover the dolmades (about 1 to 1-1/2 cups). Bring
  28. to a boil, then cover the pan, lower the heat, and simmer
  29. as slowly as possible for 1-1/4 hours, then taste one to
  30. see if the rice is tender, and continue cooking slowly if
  31. necessary. Cool, then chill. Serve cold, as an appetizer
  32. or as an entree.
Note
  1. An important variation, particularly in Macedonia
  2. and Thrace add a few tablespoons of raisins and pine nuts
  3. to the filling when adding the rice. Also, you may vary
  4. the size of dolmades as you wish by adding 1-1/2 teaspoons
  5. of the filling. However, be consistent to allow them to
  6. cook at the same rate. They may be stored in the
  7. refrigerator for a week or so.
beta
calories
37
fat
3g
protein
0g
carbs
3g
more
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Ditalini With Flageolets & Pesto


Posted by Vegipes

Ditalini With Flageolets & Pesto
Serves 6
Pasta and Beans in a Pesto Sauce.
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Prep Time
30 min
Prep Time
30 min
102 calories
11 g
0 g
5 g
4 g
1 g
48 g
102 g
0 g
0 g
4 g
Nutrition Facts
Serving Size
48g
Servings
6
Amount Per Serving
Calories 102
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 102mg
4%
Total Carbohydrates 11g
4%
Dietary Fiber 4g
15%
Sugars 0g
Protein 4g
Vitamin A
0%
Vitamin C
1%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 12 oz Ditalini
  2. 2 tb Olive oil
  3. 1 1/2 c Flageolet beans, cooked
  4. 1 ea Garlic clove, chopped
  5. 3/4 c Pesto
Instructions
  1. Cook the pasta until *al dente*.
  2. Drain, return to the pan, & toss over a low heat with the
  3. oil, beans & garlic, to warm through. Remove from the heat
  4. & stir in the pesto. Serve imemdiately.
  5. Variation:
  6. Instead of ditalini, choose a flat pasta such as
  7. fettuccine & add a handful of green beans cut into bite-
  8. sized pieces, to the boiling water when the pasta is half
  9. cooked. If yellow wax beans are available, add them too.
  10. Toss with the rest of the ingredients as above.
beta
calories
102
fat
5g
protein
4g
carbs
11g
more
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Dess B L-Besla (Lentils With Onions)


Posted by Vegipes

Dess B L-Besla (Lentils With Onions)
Serves 8
Cinnamon and cumin add flavor to the lentils and onions.
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Prep Time
30 min
Prep Time
30 min
230 calories
33 g
0 g
6 g
13 g
1 g
88 g
152 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
88g
Servings
8
Amount Per Serving
Calories 230
Calories from Fat 50
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 152mg
6%
Total Carbohydrates 33g
11%
Dietary Fiber 15g
62%
Sugars 2g
Protein 13g
Vitamin A
2%
Vitamin C
21%
Calcium
4%
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.
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Ingredients
  1. 2 c Lentils, soaked
  2. 2 ea Garlic cloves, minced
  3. 1 pn Cinnamon
  4. 1/2 ts Cumin
  5. 1 pn Black pepper
  6. 1 ea Chili pepper
  7. 1/2 ts Salt
  8. 2 lg Onion, thinly sliced
  9. 3 tb Olive oil
  10. 3 ea Bay leaves
Instructions
  1. Bring lentils to a boil in enough water to cover. At the
  2. same time, make a spice paste by crushing together the
  3. garlic, cinnamon, cumin, peppers & salt plus 2 ts water.
  4. After 2 or 3 minutes, drain the lentils thoroughly. Add
  5. the spice paste, followed by the onions, oil & bay leaves.
  6. Stir over moderate heat for several minutes then add water
  7. to cover. Reduce heat, cover pot & simmer until lentils
  8. are tender. Uncover for a while before serving so that the
  9. mixture can thicken.
beta
calories
230
fat
6g
protein
13g
carbs
33g
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