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| Recipe | Rating |
| Tuscan Greens And White Beans
Reprinted in Nutrition Action Healthletter, May 1999. From Ellen C. |
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| Tulip Baskets of Aqua Libra And Apricot Sorbet with Fresh F
3. Push into a deep jam tart tin and make sure that the base is flat. 4. Bake in a moderate oven for 5 minutes. 5. Remove from oven and brush with remaining honey. 6. Replace into oven until golden brown, approximately 2 minutes. 7. Cool on cooling rack. 8. Spoon a little of the sorbet in each tulip and arrange the sliced fruit around the sorbet, arrange on the strawberry pur‚e. Garnish with small melon balls and strips of blanched orange. ----- ---------- |
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| Triple Easter Brownies
in the oven at 180øC/350øF/Gas Mark 4 for 30-40 minutes until slightly firm. 5. Remove from the tin after 10 minutes of cooling time. ----- ---------- |
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| Toscana Wrap
Calories 381 (25% from fat); fat 10.4g (sat 4.2g, mono 4.3g, poly 1.1g); protein 16.7g; carbohydrate 59.2g; fiber 6.4g; cholesterol 21mg; iron 4.3mg; sodium 795mg; calcium 354mg. WW-7 points. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Cooking Light March 1998 Posted to EAT-LF Digest by aml@skypoint.com on Apr 22, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Tortillas
a moderate heat. 8. When cooked, fold over and place around a rolling pin or place in a tortilla rack to shape. Fill with the refried bean mixture and serve with the required sauce. In Mexico sauces (salsa) are an integral part of a meal rather than just a condiment. ----- ---------- |
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| Tomato Stuffed Roasted Eggplant with Feta
cheese. Bake an additional 4 minutes or until cheese begins to brown. Garnish with basil sprigs, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" |
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| Tomato Lemon Breakfast Shake
Recipe by: Wellness Shakes and Juice Bar Drinks, Time Life Books Posted to EAT-LF Digest by "Ellen C." |
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| Tofu, Apricot And Rice Cream
blender or food processor. Place in bowls and decorate with orange rind and pine kernels. ----- ---------- |
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| Tofu Voodoo
celery, peppers and green beans, mange-tout, green cabbage. Using this method, the vegetables which take longer to cook, such as carrots, celery, onion etc, stay in the pan for the entire cooking time, but are still as crisp as the cabbage which is last in the pan. 2. Add the white wine vinegar, shoyu and five star spice. Serve immediately with cooked wholemeal noodles. ----- ---------- |
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| Tofu Turkey with Stuffing
Mix up the basting mixture and baste tofu turkey with half of it. Cover the turkey with foil, and bake at 400 degrees for about 1 hour. Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the turkey is golden. Remove from oven and use rest of basting mix. Using at least 2 large spatulars, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce. Recipe to Veggies Unite! from: Carol van de Erve Tracy http://www.vegweb.com/food/subs/turkey2.shtml Posted to ELF by Ellen C. |
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| Tofu Turkey
the marinade again for a smaller amount of tofu or as a soup base or to flavor gravy. Then Bake Tofu at 35 degrees F for 25 minutes or our favorite option Lightly fry in pan using butter. (You can also use olive oil or your favorite spray though the later option does not add to the flavor and is therefore one we choose not to use at the Cheese Factory Restaurant unless our customers request it). http://www.cookingvegetarian.com/tofu-recipes.htm From Ellen C. |
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| Tofu Stroganoff
lighter ones (shiro or yellow) work better here, although it doesn't really matter that much. NOTES : I use Mori-Nu Lite tofu, firm or extra firm. 340 calories, 5 grams fat and 18 grams protein per serving (13% calories from fat) Recipe by: Jenny Herl (adapted from a supermarket flier) Posted to EAT-LF Digest by Jenny Herl |
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| Tofu Mayonnaise
GARLIC AND DILL - 1 clove garlic, crushed, and 1/4tsp dill seeds topped with freshly chopped parsley. GINGER - 1 tsp grated ginger root and a pinch of chilli powder (mild or hot according to taste). HERB - 1 level tsp of freshly chopped coriander or basil. NOTES : Makes 8 fl oz ----- ---------- |
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| Tofu Corn Puffs
Formatted and posted by Ellen C. |
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| Tofu Chive Topping for Baked Potatoes
By KitPATh |
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| Tofu Burgers
5. Deep fry the burgers in oil, a few at a time. 6. Drain well and serve hot or cold. NOTE: it is most important to fry tbe burgers in very bot oil to avoid disintegration. NOTES : Makes 8 burgers ----- ---------- |
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| Thai Seared Tofu
skillet; set aside, and keep warm. Add reserved marinade to skillet, and bring to a simmer over medium high heat. Spoon noodles onto each of 4 plates, and top with tofu slices. Drizzle warm marinade over tofu and noodles. Garnish with flowering basil, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| Thai Carrot Salad with Peanuts
Notes: When Bettina first tasted this salad in a Thai restaurant where it was served with grilled salmon. It was so delicious I decided to invent my own, using the flavors of fresh cilantro, limes, mint, peanuts, and hot chilis. Be careful with the chili flakes -- this salad can get too hot! Recipe by: A Taste of Heaven and Earth (1993)* Posted to KitMailbox Digest by Pat Hanneman |
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| Texas Rice And Beans
Margaret's Tips * To reduce sodium, use a lower sodium vegetarian chili such as Health Valley. Health Valley brand vegetarian chili will reduce the sodium per serving to 460 mg. Per serving: 229 Calories; 2g Fat (6% calories from fat); 14g Protein; 45g Carbohydrate; 0mg Cholesterol; 849mg Sodium Recipe by: HEART HEALTHY RECIPES by Waukesha Memorial Hospital Posted to EAT-LF Digest by Betsy Burtis |
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| Texas Barbecue Wrap
Calories 439 (18% from fat); fat 8.6g (sat 3.8g, mono 2.3g, poly 1.2g); protein 21g; carbohydrate 67.7g; fiber 1.6g; cholesterol 19mg; iron 2.6mg; sodium 823mg; calcium 315mg. WW-9 points. Busted by Gail Shermeyer <4paws@netrax.net> Notes: "Tofu is at home on the range with spicy barbecue sauce, Jack cheese, and aromatic rice, all wrapped up in a tortilla." Recipe by: Cooking Light Magazine, May 1998 Posted to EAT-LF Digest by aml@skypoint.com on Apr 22, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Tex-Mex Veggie Burgers
Makes 4 Servings. >From Ellen C. |
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| Terrific Tofu Adovada
Book says "this is a great way to still have a traditionally flavored New Mexican dish with the heat, but without the meat." This dish can be served with red chile sauce, served in a bowl, or used as a filling in flour tortillas for burritos. Serve it with a bowl of pinto beans or black beans and a big green salad. I served it in tortillas, rolled up and baked with a little cheese inside. Sort of a burrito. I put refried beans on the side and some potato salad. NOTES : * I used Mexican oregano. You can use regular Greek/Italian oregano if you wish. Recipe by: Todd Sanson/Hot & Spicy & Meatless Posted to CHILE-HEADS DIGEST by RST G |
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| Tequila Honey Shrimp
garlic fan, you might consider adding even more of the fragrant bulb. The savory garlic here keeps the honey from making the dish too sweet, and the tequila adds a welcome punch. Add a bit of crushed red pepper for a spicy-sweet sensation. Recipe by: MEMORABLE MENUS MADE EASY by Robyn Webb Posted to EAT-LF Digest by PatHanneman |
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| Tempeh Ragout
1425 mg sodium, 9 g dietary fiber Per serving: 188 Calories; 6g Fat (26% calories from fat); 14g Protein; 24g Carbohydrate; 0mg Cholesterol; 921mg Sodium Food Exchanges: 1/2 Starch/Bread; 1 Lean Meat; 2 1/2 Vegetable; 1/2 Fat Recipe by: Soyfoods USA, Vol. 4, No. 2 Posted to EAT-LF Digest by "Ellen C." |
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| Tempeh Braised in Coconut Milk W/ Lemongrass - Lorna Sass
Garnish with cilantro sprigs. Serve over jasmine or basmati rice or Japanese udon. Serves 3. NOTE: "If fresh lemongrass is not available, Thai Kitchen's jarred lemongrass packed in water is a viable substitiute." REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol,com] Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 4, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Tempeh Adobo
Cut the browned tempeh into 1/4-inch dice. Eight ounces of tempeh yields about 2 1/4 cups nuggets. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com] Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Tea And Fruit Punch
3. Just before serving, add the ginger ale, tea, soda water and alcohol. NOTES : Serves 20 plus. To give the punch a kick, you may add a bottle (more or less depending on your taste) of vodka or gin. ----- ---------- |
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| Tahini Walnuts
ready to serve. NOTES : Makes about 1lb. Make these delicious sticky walnut balls some time before you will need them. ----- ---------- |
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| Tahini Graham Pie Crust
Per serving: 118 Calories; 4g Fat (29% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 115mg Sodium Food Exchanges: 1 Starch/Bread; 1/2 Fat; 1/2 Other Carbohydrates Recipe by: Dr. Weil Posted to EAT-LF Digest by "Ellen C." |
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| Szechuan Broccoli
Add the sesame oil. NOTES : Calories: 222.4 (24.3% from fat) Fat: 7.0g Cholesterol: 1mg Carbohydrate: 31.8g Fiber: 16.4g Sodium: 265mg Recipe by: 1,000 Vegetarian Recipes Posted to EAT-LF Digest by "Lisa Whittington" |
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